Two moms. Five daughters. Opposite ends of the globe.

Two moms. Five daughters. A friendship that spans opposite ends of the globe.

We have been best friends for ages with a shared love for good food. A desire of good health for ourselves and our families have lead us to exploring the paleo lifestyle together. Enjoy our adventure!

Thursday, September 22, 2011

Ginger Pork

This has always been one of my favorite dishes to order at the local Thai restaurant, two blocks from our house. I had a real craving for it during a period when we were trying to save money and without a second thought, I decided I could make it just as good (if not better) in my own kitchen. And I was right! The simple ingredients create such a tangy, yummy flavor. This is one meal where leftovers are scarce!

Serves 3


  • 2 T sesame oil
  • 4-5" piece of ginger, grated (watch your knuckles)
  • 5-6 T coconut aminos
  • 3/4 cup chicken broth (homemade is best!)
  • 1/2 tsp salt
  • 1 jalapeno pepper, quartered and seeded
  • 1 1/4 pounds pork loin, cut into bite-sized pieces
  • 1-2 T coconut oil
  • 1 large onion, chopped into large pieces
  • 1 red bell pepper, chopped into large pieces

  1. In a glass bowl, combine the sesame oil, grated ginger, coconut aminos, chicken broth, salt, and jalapeno.
  2. Add the pork and marinade for at least 30 minutes.
  3. In a pan, heat the coconut oil over medium heat.
  4. Fry the onion until it turns golden brown and begins to caramelize.
  5. Add the red pepper and fry until it softens just a little.
  6. Remove the onion and peppers from the pan and set aside.
  7. Turn the heat to medium-high.
  8. Scoop the pork into the hot pan, transferring as little liquid as possible.
  9. Fry the pork until no longer pink.
  10. Add the reserved liquid and simmer until it thickens.
  11. Add the onion and peppers back into the pork mixture and simmer until the vegetables are heated.
  12. Serve hot over roasted cauliflower or cauliflower rice.
Roasted Cauliflower: Break apart or chop one head of raw cauliflower into large bite-sized pieces. Spread thinly on a cookie sheet then drizzle with olive oil and season with sea salt and pepper. Bake in the oven at 450 degrees for 20 minutes, flip and cook for another 10-20 minutes, or until browned. Serve immediately.

Cauliflower Rice: There are many ways to prepare Cauliflower Rice and this is my favorite. Finely chop or grate one head of raw cauliflower. Spread thinly on a cookie sheet then drizzle with olive oil and season with sea salt and pepper. Bake in the oven at 350 degrees for 20-30 minutes or until browned. Stir halfway through to brown the cauliflower more evenly. Serve immediately or it tends to get a bit soft.

Note: In my original recipe, I used soy sauce instead of the coconut aminos. If you use soy sauce, reduce the amount to 3-4 T or it will taste too salty. Also, I love cauliflower rice, but I am not a fan of the mess it makes in my kitchen. Lately I have been opting for the lazy person's cauliflower rice aka roasted cauliflower. It tastes the same and is a cinch to clean up!

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