Low Carb Peanut Butter Pork
This Keto pork recipe is rich with fats, flavor, and warming spices. Our slow-cooked pork is prepared with diced pork shoulder, aromatic garlic, sweet red onion, fragrant ground spices, a hint of tomato, smooth peanut butter, and creamy coconut milk. Once assembled, the pork is gently simmered on the stove until tender and the sauce reduced.
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
- Pork roast, shoulder, fresh, no visible fat eaten
15 ounce
- Coriander leaf, dried
1 teaspoon
- Coconut oil
1 tablespoon
- Tomato paste
1 tablespoon
- Peanut butter, unsalted
1 tablespoon
- Garlic
1 clove
- Ginger, ground
1 teaspoon
- Canned coconut milk
0.75 cup
- Red onion
0.5 small
- Cumin, ground
0.5 teaspoon
- Chicken broth, bouillon or consomme, homemade
0.5 cup