Tender pork simmered with fresh vegetables in a coconut milk, curry, ginger and sunflower butter sauce. It is satisfaction in a bowl!
I know this looks like a mess in a bowl. I know…I’m cringing over that. But, I don’t know how I can describe the magic that happens when you make a sauce out of coconut milk, ginger, curry and sunflower butter. It’s creamy, almost buttery (without any actual butter), slightly sweet and just oh so satisfying. I found myself drinking the small bit of sauce left over in the bottom of my bowl. Thank goodness my mother wasn’t watching. Made with all the fresh produce, this dish is especially delicious while it’s pineapple season.
This dish is basically lip smacking, belly rubbing good. I know my pictures aren’t doing it justice, I’m cringing a little, ok…a lot. I might just might have to make this again just to re-shoot the pictures, and to eat all that deliciousness again. It was really that good.
I used my curry crock pot pork in this dish. I make a meal out of that the day before, then use all the leftovers for these curried pork bowls. As an alternative you could easily use ground pork and simply cook it in a pan. In the instructions I listed using ground pork. If you want to make the crock pot pork head over to that recipe HERE. I love those 2 for 1 dishes, and don’t get me started on how easy the crock pot pork is to throw together. I’m talking 5 minutes easy. Just make sure you figure out how much pork you need to make if you’re using it for 2 meals. I figure 4oz per person, per meal.
And you know the drill, hover over any pictures to pin. Or, just scroll down to the recipe and hit print!
- 2 Tbsp coconut oil
- 1 lb ground pork
- 1 red sweet pepper, thinly sliced
- 1 C cauliflower, finely chopped
- 1 yellow onion, thinly sliced
- 1 handful carrot shreds, or julienne-cut
- 1 8 oz package sliced mushrooms
- 2 cloves garlic, pressed
- 1 13.5 oz can coconut milk
- ½ C chicken broth
- 2-3 Tbsp lime juice
- 1 Tbsp fresh ginger, grated or minced
- 3 Tbsp sunflower butter
- 1 C fresh pineapple, cut into cubes
- 1 lime, cut into wedges or slices
- Fresh cilantro, finely chopped
- In an extra large skillet warm 1 Tbsp coconut oil. Add pork and cook until no longer pink, stirring with a wooden spoon to break up meat. Remove pork from skillet and set aside.
- In the skillet warm coconut oil over medium-high heat. Add sweet pepper, cauliflower, onion and carrot, cooking for about 3 minutes or until slightly tender.
- Stir in mushrooms, ginger and garlic, allow to cook until garlic becomes fragrant.
- Stir in coconut milk, broth, lime juice, ginger, and sunflower butter. Bring to a boil, then reduce heat.
- Stir in pineapple and cooked pork. Allow to simmer uncovered until heated through.
- Garnish with lime wedges and fresh cilantro