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Pork Lo Mein – paleo recipe
Stav Kogan

Pork Lo Mein

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Servings: 6 servings
Calories: 320
Ingredients Method Nutrition

Ingredients
  

  • 0.5 tbsp Soy Sauce
  • 3 tbsp Hoisin Sauce
  • 2 tbsp Olive Oil
  • 0.25 tsp Five-Spice Powder
  • 24 oz (680 g) Pork Tenderloin, trimmed of visible fat, halved lengthwise, and sliced crosswise into 0.125-inch thick pieces
  • 0.75 cup Chicken Broth or Stock
  • 1.5 tsp Tapioca or Arrowroot Flour
  • 12 oz (340 g) Spaghetti Squash
  • 4.5 tsp Coconut Oil (divided use)
  • 6 tbsp Dry Sherry
  • 12 oz (340 g) Shiitake Mushrooms, stemmed (halved if small, quartered if large)
  • 16 oz (454 g) Napa Cabbage, cored and sliced crosswise into 0.5-inch thick pieces (approx. 6 cups)
  • 8 Scallions, white parts sliced thin, green parts cut into 1-inch pieces
  • 1 tbsp grated fresh Ginger Root
  • 3 Garlic Cloves, minced
  • 1 tsp Louisiana-Style Fermented Hot Sauce

Method
 

  1. Combine the Soy Sauce, Hoisin Sauce, olive oil, and five-spice powder in a bowl.
  2. Measure out 0.25 cup of this sauce mixture into a separate bowl and stir in the pork.
  3. Cover and refrigerate for 30 to 60 minutes.
  4. Whisk the chicken broth and tapioca (or arrowroot) flour into the remaining sauce mixture and set aside.
  5. Heat 1.5 tsp of the coconut oil in a Dutch oven over high heat until just shimmering.
  6. Add half of the pork, breaking up any clumps, and cook until lightly browned but not fully cooked (about 3 minutes).
  7. Stir in 3 tbsp of sherry and cook until the liquid is nearly evaporated (about 1 minute).
  8. Transfer the pork to a clean bowl.
  9. Repeat this process with another 1.5 tsp of coconut oil, the remaining pork, and the remaining 3 tbsp of sherry.
  10. Wipe the now-empty pot clean.
  11. Add the remaining 1.5 tsp of coconut oil and place over high heat until shimmering.
  12. Add the mushrooms and cook until lightly browned (4 to 6 minutes).
  13. Stir in the cabbage and cook until wilted (about 2 minutes).
  14. Stir in the scallions, ginger, and garlic and cook until fragrant (about 30 seconds).
  15. Whisk the reserved sauce mixture to recombine and add it to the pot.
  16. Stir in the cooked pork and any accumulated juices.
  17. Simmer until the sauce has thickened slightly and the pork is heated through (about 1 minute).
  18. Stir in the prepared spaghetti squash and the hot sauce.
  19. Serve immediately.
  20. Don't Crowd the Pan: The recipe calls for cooking the pork in two batches for a reason! If you crowd the Dutch oven, the temperature drops and the meat releases water, causing it to steam instead of sear. You want that golden-brown crust for maximum flavor.
  21. Mise en Place is Key: Stir-frying happens fast—often in seconds. Have all your vegetables chopped, sauces mixed, and spices measured before you turn on the stove.
  22. Once the heat is high, you won't have time to chop garlic without burning the ginger!
  23. Crispy Cabbage: Napa cabbage releases water quickly.
  24. When you add it in step 3, keep the heat high and toss it frequently. You want it wilted but still crunchy, providing a nice textural contrast to the tender pork and squash.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 26gFat: 14g

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