Coconut Pork Stew







A recipe allowed in a / / diet.

Let the vegetable goodies’ aromas, together with the beef stock and meaty pork chops work together for your palate in this comfort food dish. Coconut oil greatly enhances the tender pork, giving the whole combo a creamy texture. The cold weather clearly calls for this warming and nutritious stew.

Nutritional Chart

Calories: 532 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 40 g
  • 34 g
  • 18 g

Ingredients Needed for Coconut Pork Stew

1 tablespoon sesame oil
1 medium onion, quartered
1 small turnip, sliced
12 ounces of pork shoulder, chopped
1 fresh chili, sliced
4 ounces of coconut milk
¼ cup beef stock
3 tablespoons of lime juice
1 tablespoon soy sauce
pink himalayan salt
2 ounces of asparagus, chopped
2 spring onions, chopped

How to Make Coconut Pork Stew

  1. Heat the sesame oil in a skillet over low heat. Add the onion. Cook and stir for 30 seconds. Add the turnip and stir for 30 seconds more.
  2. Add the pork and turn the heat to medium. Cook and stir until slightly browned. Add the chili and stir it in.
  3. Turn the heat back to low. Add the coconut milk and beef stock. Cook and stir until it bubbles.
  4. Add the lime juice and soy sauce. Stir them in. Season with Himalayan salt and pepper and stir them in.
  5. Add the asparagus and spring onion. Stir them in and simmer for 20 minutes.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 4

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top