Directions:
- Preheat oven until 325º.
- Heat coconut oil until shimmering, add onions, saute 3 minutes.
- Add minced garlic and grated ginger, saute 1 minute.
- Add chili paste and curry paste, and peanut butter; heat until fragrant.
- Add coconut milk, simmer.
- Add orange juice and chicken stock, simmer on low.
- Salt and pepper pork. Brown lightly in frying pan. Add pork to pot.
- Deglaze saute pan by adding mirin, add juices to pot. Add red pepper flakes.
- Place pork stew in onion for 90 minutes.
- Add carrots, return to oven, cook 20 minutes.
- Add zucchini return to oven, cook 15 minutes.
- Serve over steamed rice. Garnish with chopped cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.81 Kcal (1029 kJ) | ||
| Calories from fat | 106.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 18% | |
|---|---|---|---|
| Cholesterol | 68.34mg | 23% | |
| Sodium | 236.74mg | 10% | |
| Potassium | 606.62mg | 13% | |
| Total Carbs | 11.22g | 4% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 22.59g | 45% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.2mg | 6% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 86.03 Kcal (360 kJ) | ||
| Calories from fat | 37.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 18% | |
|---|---|---|---|
| Cholesterol | 23.92mg | 23% | |
| Sodium | 82.86mg | 10% | |
| Potassium | 212.31mg | 13% | |
| Total Carbs | 3.93g | 4% | |
| Sugars | 1.98g | 23% | |
| Dietary Fiber | 0.7g | 8% | |
| Protein | 7.91g | 45% | |
| Vitamin C | 7.1mg | 34% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.4mg | 6% | |
| Calcium | 15.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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