Alaena Haber is the recipe creator and blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. She recently co-authored The Healing Kitchen: 175 Quick & Easy Paleo Recipes to Help You Thrive. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.
Wow! This is my third guest post on The Paleo Mom in the last year and a half. My first two posts were treats: the popular Cherry Pie Bars that had to make it into The Healing Kitchen and my fruit-sweetened Birthday Cupcakes which were created for people who prefer their treats completely sweetener-free! This third post is a departure from the sweet and getting into oh-so-savory territory.
Out of all the common cuisines we typically cook from, Asian is one of the hardest to achieve while following the autoimmune protocol. Yes, we have coconut aminos, garlic, and ginger, but we’re still pretty limited with that flavor profile. No white rice? Use cauliflower rice of course! But it’s really not “the same” as our old staples, I’ll admit. With that being said, the Teriyaki Chicken & Fried Rice from The Healing Kitchen is pretty darn spectacular and will certainly cure any cravings for takeout while on the elimination phase of AIP! And there’s bacon in it. As far as I’m concerned, bacon should always be in your fried rice. For those of you who haven’t gotten our book yet, I’ve also developed this uber-flavorful Korean-inspired pork and slaw dish that can be either served warm or cold! My husband and I had leftovers for a picnic lunch the next day, and we were both so impressed with the flavor development.
The Korean Pork has the slight stickiness of our old takeout favorites, and the heartiness of a molasses and fish sauce-rich marinade is delightfully cut with a simple tangy cabbage and carrot slaw. The thinly sliced cucumbers and pickle juice are a fun American take on slaw and add a tasty brightness to the whole dish. Don’t leave those out! If serving the next day, be sure to toss the coleslaw to re-coat it in the dressing then drain and liquid that has been released by the veggies overnight! Freshly snipped chives or green onions also make a wonderful addition to this dish!
- Serves 2 to 3
- Prep Time 15 minutes + 30 minute marinade
- Cook Time 8 minutes
Ingredients (Korean Pork):
- 3 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- ½ tablespoon honey
- ½ tablespoon fish sauce
- 1 teaspoon molasses
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- 1 pound center cut, thin slice pork loin (about ½-inch thick)
- 1 tablespoon bacon fat
- 1 tablespoon cold water
- ½ teaspoon arrowroot starch
- Prepare Marinade: Whisk together aminos, vinegar, honey, fish sauce, molasses, ginger, garlic, and sea salt.
- Marinade Pork: Place pork in shallow glass dish and pour marinade on top to ensure even coating. Marinade for 30 minutes while you prepare the slaw. You can marinade for longer (even overnight), if desired.
- Heat bacon fat in a large heavy-bottomed skillet over medium-high heat. Place pork loin and all of the marinade in pan and cook pork on each side for 2 to 3 minutes until cooked through and the center is no longer pink.
- Remove skillet from the heat immediately. Transfer pork loin from pan to large cutting board, reserving marinade in the pan. Slice pork loin against the grain into long ½-inch thick strips.
- Return skillet to the stove top and turn heat to medium-low. Immediately whisk together cold water and arrowroot in small dish and pour into the skillet with the reserved marinade and browned bits. Vigorously stir and scrape up the browned bits using a spatula until a thick sauce forms.
- Transfer sliced pork back into the skillet and toss to coat in the thickened sauce. Heat for 1 to 2 minutes until warmed.
- Serve atop the Asian slaw.
Ingredients (Tangy Slaw):
- 4 cups shredded napa cabbage
- 1 large carrot, julienned or peeled into thin ribbons
- 1 cup thinly sliced peeled cucumber
- 2 tablespoons olive oil
- 1 tablespoons apple cider vinegar
- 1 tablespoon AIP-compliant pickle juice
- 1 tablespoon coconut aminos
- 1 teaspoon honey
- 1 teaspoon fish sauce
- 1 large clove garlic, minced
- ¼ teaspoon ground ginger
- ¼ teaspoon fine sea salt
- In a large mixing bowl, combine cabbage, carrot, and cucumber.
- In a glass bowl, whisk together the remaining slaw ingredients to make the dressing.
- Toss the dressing with the slaw and marinade for at least 30 minutes prior to serving with the pork.