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5-Spice Pork with Scallions & Almonds – paleo recipe
Stav Kogan

5-Spice Pork with Scallions & Almonds

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 TBSP coconut oil
  • 3 cups chicken broth
  • ¼ cup coconut aminos
  • 2 cloves garlic, minced
  • 1 tsp Chinese 5-Spice
  • ¼ tsp freshly ground black pepper
  • 2 green bell peppers, ribs and seeds discarded, sliced
  • 1 yellow onion, sliced
  • 3 scallions, sliced

Method
 

  1. GARNISH Sliced scallions
  2. ½ cup coarsely chopped roasted, salted almonds Serves 4 Season the pork roast with sea salt and pepper.
  3. In a large skillet, heat the coconut oil over medium-high heat.
  4. Place the pork in the skillet, and brown it on all sides.
  5. Transfer the pork to a slow cooker.
  6. In a small bowl, combine the chicken broth, coconut aminos, garlic, 5-Spice, and pepper.
  7. Pour the mixture over the pork.
  8. Sprinkle the sliced peppers, onion, and scallions over the pork.
  9. Cook on low for 6-7 hours or on high for 4-5 hours.
  10. Using 2 forks, shred the pork while it is still in the slow cooker.
  11. Serve the shredded pork with the sauce and veggies, garnished with sliced scallions and toasted almonds.

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