Coconut Flavored Pork Stirfry

Because we’ve been enjoying the virgin coconut oil that we received from Tropical Traditions, I have been using it in almost every dish I cooked in the last week or two. This is one dish that was quickly put together on a weeknight and a delicious change from our usual stirfry dish. You can taste and smell the coconut oil but it’s not overpowering. It’s just the right balance to make you think about what that different flavor is.

If you’d like to try some virgin coconut oil, make sure you enter the Virgin Coconut Oil Giveaway on my review blog, Found Not Lost.

pork  stir fry

1-2 lbs. Pork Loin, sliced into bite sized strips
6-8 cloves Garlic, minced
2 Tablespoons Tamarind Puree
2 Tbsp. Oyster Sauce
1 Tbsp. Chili Paste
3 Tbsp. Soy Sauce
3 Tbsp. Coconut Oil

Place all the ingredients above in a bowl, mix and let it marinade for 20-30 minutes while you prepare the rest of the ingredients and cook some rice and veggies. Once you start stirfrying everything cooks pretty fast.

While the meat is marinating, slice up 1 large Onion.

onions & sauce

In a separate bowl or measuring cup, like I did, mix the following for the sauce:
1/3 cup Water
2 Tbsp. Oyster Sauce
1 Tbsp. Cornstarch

Now for the cooking:
Heat another 4 tablespoons of coconut oil in a wok and add the meat, marinade and all.

Stir fry until the pork turns opaque and looks to be done. Like this:

Add the onions and stir fry for another couple of minutes.

add onions

Now add the sauce and stir through for another couple of minutes until you can see the sauce start to thicken and smelling delicious. At this point, you can turn off the heat and serve.


By the way, besides lots of rice, we served this with the sweet potato leaves (kangkong) which were also cooked in garlic and coconut oil. It was a very coconutty dinner and very delicious! It was probably healthy too πŸ™‚

Don’t forget to enter the Virgin Coconut Oil giveaway!

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7 comments on “Coconut Flavored Pork Stirfry
  1. Love stir fry and this recipe really looks great! Sort of reminds me of Mu Shu Pork without the Chinese cabbage and pancakes.

  2. Jaime says:

    Hello again! I seriously can not stop raving about this recipe! I wish I could have found sweet potato leaves at the store..

    Hee hee, it was a pak choi night last night, huh? One of my classmates said she made a stir fry with pak choi, too! Mmmm, I love noodles. I am needing a good recipe, care to share??? πŸ˜€

  3. JMom says:

    Hi Jaime! I’m glad you liked the recipe. I agree with your assessment on the amount of coconut oil. I plan on cutting it down too, next time I make this.

    We had baby pak choi last night too, we had it with some yummy noodles πŸ™‚

  4. Jaime says:

    Wow. I made this and holy moley was this so yummy! I think though, the next time I will cut down on the amount of coconut oil because it was really oily but so freakin tasty! Going in my book as a favorite! I made stir fried pak choi (just garlic and peanut oil) and rice. Delicious!

  5. Jaime says:

    Your recipes always make my tummy growl. I have NEARLY all the ingredients to make this, just need coconut oil and need to buy more oyster sauce. Yummy

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