Posts Tagged ‘pork’

KKF Easiest Pork Stir Fry

This was the simplest stir-fry ever and totally delicious. It’s perfect for two people. Give it a shot!

KKF Easiest Pork Stir Fry

1 T coconut oil
1 t red pepper flakes
4 garlic cloves, minced
1 to 1 1/2 inch piece of fresh ginger, peeled and minced
5 – 6 baby bella mushrooms, sliced
1/2 red bell pepper, sliced
~3/4 lb sliced pork (I used loin)
splash of fish sauce
soy sauce to taste

Melt coconut oil in large skillet over medium-low heat. Saute the garlic and red pepper flakes for a few minutes, then add the mushrooms. When the mushrooms are about half done, turn up to medium heat and add the pork and ginger. Stir constantly, ensuring that the pork pieces get cooked evenly. When the pork is almost done, add the red bell pepper. Let the pork finish up and then add the splash of fish sauce.

Plate it up and add soy sauce to personal taste.

You could serve rice with this, but if you are low-carbing it is perfectly delicious all on its own.


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Test subject Bill loves pork, so I’m always looking for new ways to make pork. He also has a tough time swallowing ground beef because of the gristle/connective tissue that’s often a part of beef…but not so much with pork! So ground pork is the convenience food of choice in our house.

I was inspired by this recipe over at AllRecipes. White sugar is something I avoid so every time I see it in a recipe I’m always tweaking to see how to get out of it. This turned out fantastic. I don’t even have a picture because they are GONE.

KKF Sweet n Sour Pork Balls

1 1/2 lbs ground pork

16 oz. tomato sauce

1 cup water

1/4 c maple syrup

1 T sucanat (you could use white sugar if you want, or increase the maple syrup)

1 T Worcestershire sauce

1 t Italian seasoning

1 t chili powder

1 t apple cider vinegar

1/2 t salt

Preheat oven to 350 degress. Form the ground pork into balls and place in a glass baking dish. Stir together all the other ingredients in a saucepan and heat lightly. Taste and adjust seasonings to your preference. Pour the sauce over the balls and bake for 45-60 minutes, depending on how big you made your pork balls.

We had this over rice with broccoli on the side. It was fantastic, used waaaay less sweetener than the original recipe, and was still pleasantly sweet.

When I make this again I’ll try to remember to take a picture so I can come back and post it!

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