A stupendous ... and Paleo ... spicy pork made in less than 15 minutes! Add zip to salads, sandwiches, and stir-fries with this super-easy fancy-feeling entree.
Put all the sauce ingredients in a quart or gallon plastic bag and knead to mix. Add sliced pork and allow it to rest to 20 minutes to an hour (or overnight).
Heat a good searing skillet, like cast iron, over high heat. Add oil.
When the oil is hot and shiny, add the pork in a single layer. Cook, undisturbed, for 1 to 2 minutes until the pieces look carmelized. Flip and repeat.
Serve with cauliflower rice and veggies, as the meat in a stir fry, or even in a sandwich or wrap.
Throw the veggies (whatever you choose) and cauliflower rice (or do the rice in a separate pan) in the pan after you cook the pork with a little oil (the pork stuck slightly even in my very seasoned cast iron pan) and cook to soak up all the flavor in the pan. Cover and steam rice and veggies (about 5 minutes) to taste.
The thing that makes this dish is a searing-hot pan. So you want to use a pan that gets hot enough (my nonsticks just don't cut it as they're supposed to be used at medium heat or less) to sear the meat quickly. Don't cook for more than 1 to 2 minutes on each side or the pork will be tough.
To slice thinly successfully, put your pork in the freezer for about half an hour (or slice when partially thawed) before slicing and use a very sharp knife.
Wear an apron to protect yourself from hot oil splatter.
0 servings
1/4 recipe