Paleo Kung Pao Pork

All we can say is that my husband’s latest creation is absolutely delicious and a must try in your kitchen. Please let us know what you think once you make it – we look forward to your comments and always encourage ideas on possible improvements! Enjoy – Henry and Jo

The marinade is incredibly important, as is the sauce, real food ingredients and the preparation of the actual meal.
Here’s what you’ll need for your pork’s marinade:

• 2 tbsp white wine
• 2 tbsp walnut oil
• 2 tbsp coconut aminos
• 1 tsp sea salt
• 1 lb pork loin, cubed

Now prepare your mouth-watering sauce:

• 1/2 cup coconut aminos
• 1/4 cup white wine
• 2 tbsp coconut vinegar
• 2 tbsp walnut oil

Ingredients you will need for the actual meal – best if you combine these ingredients in a wok.

• 2 tbsp coconut oil
• 8 dried red chiles, whole
• 1 inch ginger thinly sliced
• 2 garlic cloves
• 2 green onion
• 1/4 cup almonds

Here is how to prepare everything:

1. Combine Marinade Ingredients with Pork and let it marinade overnight or for at least 4 hours. We like to use a freezer bag, it allows for maximum ingredient penetration.
2. Soak almonds in bowl with warm water for as long as you marinade the meat.  Peal skin from almonds and set aside.
3. In a small pot, combine the ingredients for the sauce.  Reduce the sauce over medium to medium – high heat until it starts to thicken. This will take about 10-15 minutes.
4. Over high – heat, in a wok, bring the coconut oil to almost smoking temperature. Stir-fry the chilis, ginger, garlic, almonds, and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the pork and stir-fry for 1 to 2 minutes, until golden in color.
5. Add the sauce and bring to a boil continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.