Oh, balsamic vinegar, how I love thee! You can make anything taste great with a little bit of that delicious liquid. Plus, it reduces easily, so you look like a pro in the kitchen. Just add aromatics like garlic and rosemary, simmer them in balsamic vinegar and a little bit of olive oil or ghee, reduce the liquid slightly, and you’ve got yourself a gourmet sauce for chicken, pork, or beef! Then, tell no one your secret; make them think that you slaved in the kitchen. It’s okay—your kitchen, your rules!
CONTAINER #1
2 TBSP (30 ml) coconut oil
CONTAINER #2
1 large red onion, sliced very thin
CONTAINER #3
1½-2 pounds (907 g) thick boneless pork chops or pork loin, cut into cubes
CONTAINER #4 (SAUCE)
1 cup (240 ml) balsamic vinegar
2 TBSP (30 ml) olive oil
3 cloves garlic, minced
1 TBSP (15 ml) coconut aminos
½ tsp oregano
FOR SERVING DAY
Sea salt to taste
Freshly ground black pepper to taste
Serves 4
Prep Day:
Place the coconut oil, onion, and pork in separate containers (#1, #2, and #3).
In a jar with a tight-fitting lid (container #4), add the sauce ingredients, and shake to combine.
Store the containers in the refrigerator or a cooler until ready to use.
Serving Day:
In an electric skillet set to medium-high heat, heat the coconut oil.
When the oil is hot, add the sliced onion. Toss to coat in the oil, and cook the onion for 2-3 minutes or until it starts to soften and brown slightly. Stir again, and cook for another 2-3 minutes.
Move the onion slices into a pile in a corner of the skillet to stay warm and continue cooking as you add the pork to the skillet. Season the pork with sea salt and pepper, and brown it on all sides.
Once the pork has browned, mix the onions into the pork.
Shake the container of balsamic sauce to combine, and add it to the skillet, stirring up any delicious bits of goodness off the pan.
Bring the liquid to a slight boil, reduce the heat, and simmer, uncovered, until the pork is done and the balsamic sauce has reduced and thickened slightly, about 5 minutes.
Add more salt and pepper to taste, and serve.
More Recipes You'll Love
Red Onion Balsamic Pork Bites are sweet, tangy, and addictive. Cubed pork browns alongside caramelised red onion, then everything glosses over in a reduction of balsamic vinegar, olive oil, garlic, and coconut aminos until the sauce is dark, sticky, and irresistible.
Pro Tips
- Slice the red onion very thin so it softens and sweetens quickly, caramelising at the edges as the pork browns.
- Pile the onions in a corner of the skillet while the pork browns — they stay warm and keep cooking gently without burning.
- The cup of balsamic vinegar reduces into a proper glaze, so give it a few minutes of simmering at the end until it coats the pork and onions.
- Brown the pork on all sides in hot coconut oil before the sauce goes in; that crust holds the glaze and keeps the bites tender.
- The oregano and coconut aminos keep the sauce savoury so the balsamic reads rich rather than sharp.
Frequently Asked Questions
What cut of pork is best for bites?
Pork loin or tenderloin, cubed, works best — both brown quickly and stay tender in bite-sized pieces. Avoid pre-ground or stewing cuts here.
Is this recipe paleo?
Yes: pork, red onion, balsamic vinegar, olive oil, garlic, coconut aminos, and oregano. No refined sugar — the balsamic reduction does the sweetening.
Can I make it ahead?
It reheats well — the balsamic glaze keeps the pork moist. Warm gently and add a splash of water if the sauce has thickened too far in the fridge.
What should I serve with it?
Mashed cauliflower or roasted vegetables catch the balsamic glaze perfectly, and a crisp green salad cuts the richness of the sauce.
Recipe Card
Ingredients
Method
- Serves 4 Prep Day: Place the coconut oil, onion, and pork in separate containers (#1, #2, and #3).
- In a jar with a tight-fitting lid (container #4), add the sauce ingredients, and shake to combine. Store the containers in the refrigerator or a cooler until ready to use.
- In an electric skillet set to medium-high heat, heat the coconut oil.
- When the oil is hot, add the sliced onion.
- Toss to coat in the oil, and cook the onion for 2-3 minutes or until it starts to soften and brown slightly.
- Stir again, and cook for another 2-3 minutes. Move the onion slices into a pile in a corner of the skillet to stay warm and continue cooking as you add the pork to the skillet.
- Season the pork with sea salt and pepper, and brown it on all sides.
- Once the pork has browned, mix the onions into the pork. Shake the container of balsamic sauce to combine, and add it to the skillet, stirring up any delicious bits of goodness off the pan.
- Bring the liquid to a slight boil, reduce the heat, and simmer, uncovered, until the pork is done and the balsamic sauce has reduced and thickened slightly, about 5 minutes.
- Add more salt and pepper to taste, and serve.
