This dish is a great way to re-invent (aka use up) leftover slow cooker pulled pork.
I dedicate this recipe to my mum, whose birthday it is today! Most of my food memories are from my mum who always cooked our family meals from whole real foods growing up at a time when many families were serving up Findus Crispy Pancakes and microwave ready meals. Mum is such a champion of anything I cook - thank you and Happy Birthday!
I make my pulled pork in an incredibly simple fuss-free way: trim a pork shoulder joint; pop it in a slow cooker; season liberally with salt all over; poke 6 holes all over the side facing up and stuff with 6 garlic clove halves (or season with garlic powder); turn slow cooker on for 10 hours on medium. Ta-dah - shred and eat! I always make a huge hunk of pork as it doesn't require any more effort so there is always leftovers to re-use the next day.
This dish makes it into an almost entirely different meal incorporating Asian flavours and plenty of fresh ingredients to spruce it up.
Growing up, my mum would make a similar dish but to achieve the sticky consistency she generally used sugar and soy/hoisin sauce, which as yummy as they are, contain a fair few unnatural additives and sweeteners. Instead, I have used fresh orange juice to give natural sweetness and stickiness, without the need for the traditional sauce thickener used in Chinese cooking of cornflour starch.
I use coconut aminos (or tamari can be substituted if soy is tolerated) instead of soy sauce which contains gluten, but all the old stalwarts of fresh root ginger, chili and garlic keep the original flavours intact. Sesame oil is not strictly paleo but, again, if tolerated, can be included. I use it in moderation.
Serve on a bed of egg fried cauliflower-rice or broccoli-rice (as below) or with some courgette or sweet potato spiralised 'noodles. 'Chopsticks optional!
Sticky Cantonese Pulled Pork Stirfry
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
250-300g leftover pulled pork
1/2 onion, finely sliced
1 red chili, finely sliced into matchsticks (deseeded if preferred)
1 inch piece of root ginger, finely sliced into matchsticks
1 clove garlic, minced
1/2 red bell pepper, sliced
1 carrot, sliced into matchsticks
1 tbsp coconut oil
1 spring onion, finely sliced on the diagonal
1/2 tsp dried chili flakes
1-2 tbsp sesame seeds
2-3 tbsp coconut aminos or tamari (check for seasoning as this will depend on the saltiness of your stock and pork)
1/3 cup stock (I use the gelatinous stock from slow cooking the pork which makes for a flavoursome and sticky sauce!)
juice of 1/2 orange
coriander leaves
optional: 1 tsp sesame oil
Instructions:
1. Heat coconut oil in a large skillet over medium to high heat.
2. Add onions and sautee for 2 minutes before adding garlic, ginger and chili. Continue to cook for 1-2 minutes until softened and onions lightly browned.
3. Add pepper and carrots and sautee for a few minutes.
4. Add stock and orange juice and bring to the boil.
5. Add half the coconut aminos or tamari (leave the rest to adjust seasoning after sauce has reduced) and continue to cook until sauce reduces to a sticky thick consistency. Approx 5-7 minutes.
6. Reduce heat slightly and add pork to the sauce. Stir through to coat and warm through.
7. Add sesame oil if using and the spring onion (leave a few for garnish) and chili flakes. Adjust seasoning to taste with coconut aminos/ tamari.
8. Serve sprinkled with sesame seeds and garnish with coriander leaves and reserved spring onions.
9. Best served with cauliflower rice or egg fried broccoli-riec to absorb the sticky sauce.
I dedicate this recipe to my mum, whose birthday it is today! Most of my food memories are from my mum who always cooked our family meals from whole real foods growing up at a time when many families were serving up Findus Crispy Pancakes and microwave ready meals. Mum is such a champion of anything I cook - thank you and Happy Birthday!
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| Sticky Cantonese Pulled Pork Stirfry |
This dish makes it into an almost entirely different meal incorporating Asian flavours and plenty of fresh ingredients to spruce it up.
Growing up, my mum would make a similar dish but to achieve the sticky consistency she generally used sugar and soy/hoisin sauce, which as yummy as they are, contain a fair few unnatural additives and sweeteners. Instead, I have used fresh orange juice to give natural sweetness and stickiness, without the need for the traditional sauce thickener used in Chinese cooking of cornflour starch.
I use coconut aminos (or tamari can be substituted if soy is tolerated) instead of soy sauce which contains gluten, but all the old stalwarts of fresh root ginger, chili and garlic keep the original flavours intact. Sesame oil is not strictly paleo but, again, if tolerated, can be included. I use it in moderation.
Serve on a bed of egg fried cauliflower-rice or broccoli-rice (as below) or with some courgette or sweet potato spiralised 'noodles. 'Chopsticks optional!
Sticky Cantonese Pulled Pork Stirfry
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
250-300g leftover pulled pork
1/2 onion, finely sliced
1 red chili, finely sliced into matchsticks (deseeded if preferred)
1 inch piece of root ginger, finely sliced into matchsticks
1 clove garlic, minced
1/2 red bell pepper, sliced
1 carrot, sliced into matchsticks
1 tbsp coconut oil
1 spring onion, finely sliced on the diagonal
1/2 tsp dried chili flakes
1-2 tbsp sesame seeds
2-3 tbsp coconut aminos or tamari (check for seasoning as this will depend on the saltiness of your stock and pork)
1/3 cup stock (I use the gelatinous stock from slow cooking the pork which makes for a flavoursome and sticky sauce!)
juice of 1/2 orange
coriander leaves
optional: 1 tsp sesame oil
Instructions:
1. Heat coconut oil in a large skillet over medium to high heat.
2. Add onions and sautee for 2 minutes before adding garlic, ginger and chili. Continue to cook for 1-2 minutes until softened and onions lightly browned.
3. Add pepper and carrots and sautee for a few minutes.
4. Add stock and orange juice and bring to the boil.
5. Add half the coconut aminos or tamari (leave the rest to adjust seasoning after sauce has reduced) and continue to cook until sauce reduces to a sticky thick consistency. Approx 5-7 minutes.
6. Reduce heat slightly and add pork to the sauce. Stir through to coat and warm through.
7. Add sesame oil if using and the spring onion (leave a few for garnish) and chili flakes. Adjust seasoning to taste with coconut aminos/ tamari.
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