YOU GUYS. THIS THAI PORK STIR-FRY WAS SO GOOD.
The other night I had a couple friends over for dinner, including my BFF, Jennifer. I don’t cook with pork a ton and I don’t know why, because it’s really delicious. I love this stir-fry.
Truth be told, I used pork mixed with organs from my farmer. If you can find this, it will add a lot of nutrient density to the meal, but if not – no worries. I didn’t tell my dinner guests this prior to eating it. But I couldn’t keep it a secret.
Back to the stir-fry.
I couldn’t believe how well it turned out. It reminded me of takeout from a really good Thai restaurant, even though I’ve never had pork from a Thai restaurant. I used Thai inspired flavors and it really wasn’t hard at all to make this. It’s perfect for a quick, weeknight dinner or a date night at home dinner – you could recreate takeout. You can serve with rice, in lettuce wraps, whatever you like. Definitely, add some kimchi! It goes so well together and kimchi has all those great probiotics!
Thai Pork Stir Fry
- 1 lb ground pork
- 2 tbsp coconut oil I use this unflavored version but either will work
- 1/2 cup homemade bone broth
- 2 carrots shredded (I tossed 'em in a food processor)
- 1 red onion sliced
- 1/3 cup coconut aminos
- 1 tsp sesame oil
- 1 tsp fish sauce
- 4 large garlic cloves minced
- 1 tsp fresh ginger minced
- 1/4 cup cilantro
- Add the bone broth and carrots to a large pan over medium heat.
- Once the liquid has absorbed and the carrots are soft, add the coconut oil.
- Once melted, add the onions and cook them until soft.
- Add the pork, coconut aminos, sesame oil and fish sauce.
- Cook until the pork is no longer pink and the sauce thickens a bit.
- At the end, add the garlic, ginger and cilantro.
- Cook until the garlic is fragrant but not burnt.