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Low Carb Peanut Butter Pork Recipe

Gluten Free
Lunch
Main Dishes
Paleo
★★★★★
5/5
(1870 reviews)
By Zylo Nutritionist Team
Low Carb Peanut Butter Pork
Zylo Recipes

Description

Imagine tender pieces of pork, simmered to perfection in a rich and fragrant sauce. This delightful dish features diced pork shoulder, slow-cooked with aromatic garlic and sweet red onion, creating a deeply flavorful base. A blend of warming ground spices adds layers of complexity, while a touch of tomato lends a subtle sweetness and depth.

The unexpected addition of smooth nut butter provides a creamy texture and nutty undertones, harmonizing beautifully with the richness of the pork. Coconut milk is stirred in to create a velvety smooth sauce, coating every piece of pork in luxurious flavor. The dish is gently simmered on the stove, allowing the flavors to meld and intensify as the sauce reduces to a luscious consistency.

The result is a hearty and comforting stew, perfect for a satisfying meal. The pork becomes incredibly tender, practically melting in your mouth, while the sauce offers a delightful balance of savory, subtly sweet, and nutty notes. This creamy pork stew makes a wonderful and comforting dinner or lunch option.

Serve it over a bed of cauliflower rice to soak up all that delicious sauce, and garnish with fresh herbs for a pop of color and freshness. Alternatively, spoon it over zucchini noodles or Shirataki noodles for a lighter, yet equally satisfying, meal. Each bite is an explosion of flavor and texture, making this dish a true culinary experience.

Preparation Time

Prep Time
10 min
Cook Time
1 h 0 min
Total Time
1 h 10 min

Nutrition Information

Per 1 bowl serving
C
Calories
650 Kcal
C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
45 g
C
Fats
50 g
Saturated Fats 15 g
Unsaturated Fats 30 g
Cholestrol 90 mg
Sodium 500 mg
Potassium 600 mg
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Ingredients

    1.
    Pork roast, shoulder, fresh, no visible fat eaten
    Pork roast, shoulder, fresh, no visible fat eaten
    15 ounce
    2.
    Coriander leaf, dried
    Coriander leaf, dried
    1 teaspoon
    3.
    Coconut oil
    Coconut oil
    1 tablespoon
    4.
    Tomato paste
    Tomato paste
    1 tablespoon
    5.
    Peanut butter, unsalted
    Peanut butter, unsalted
    1 tablespoon
    6.
    Garlic
    Garlic
    1 clove
    7.
    Ginger, ground
    Ginger, ground
    1 teaspoon
    8.
    Canned coconut milk
    Canned coconut milk
    0.75 cup
    9.
    Red onion
    Red onion
    0.5 small
    10.
    Cumin, ground
    Cumin, ground
    0.5 teaspoon
    11.
    Chicken broth, bouillon or consomme, homemade
    Chicken broth, bouillon or consomme, homemade
    0.5 cup

Instructions

    1.
    Melt the coconut oil in a large saucepan/Dutch oven over a medium/high heat. Add the diced pork and cook until browned all over. Remove the pork from the pan with a slotted spoon and set to one side.
    2.
    Thinly slice the garlic and finely chop the onion. Add the onion and garlic to the saucepan used to cook the pork. Sweat gently over a low heat for 2-3 minutes until tender and fragrant.
    3.
    Add the ground ginger, coriander and cumin to the saucepan. Add the tomato paste and stir everything well to combine. Heat gently for a minute to warm the spices through. You may add more or fewer spices to suit your preference.
    4.
    Add the coconut milk, chicken stock and a generous tablespoon of peanut butter to the saucepan. Bring to a gentle boil, then reduce to a simmer. Stir well, melting the peanut butter into the milk mixture.
    5.
    Return the pork pieces to the saucepan. Cover and simmer on low for 45 -50 minutes or until the pork is tender and the sauce thick and reduced. Stir at regular intervals to prevent sticking. Serve the pork and peanut sauce with your preferred low carb sides.