Pork and Apple Skewers

| 9 Comments


Another amazing creation out of my tiny little kitchen! If you all remember my post about what I eat I listed a trip to a sushi restaurant where as an apetizer I had pork and apple skewers. It was so delicious I thought I’d whip up something similar at home.

This is how I got started cooking years ago when I went Paleo. There weren’t many (or any) Paleo cookbooks out then so I made stuff up based on flavors I had tried in restaurants.

So here we are. A knock off from my favorite sushi restaurant. And it is just as good as that of the master sushi chef himself (whoever that is, really). But in fact, it’s better, because what I ate that night was feed lot pork and pesticide apples, ugh. I don’t really know what brought me to eat restaurant meat, it’s a horrible thing.

Instead, I used organic apples and grass fed meat from US Wellness where all of their animals are free to roam and eat the omnivorous diet they were born to eat.

Ingredients

2 tart apples, peeled and cut into ¾ inch cubes
1 lb pork tenderloin, cut into ¾ inch cubes
2 tbsp traditionally fermented wheat free tamari or Coconut Aminos
2 tbsp maple syrup
2 tbsp olive oil

Method

Combine tamari, olive oil, half the maple syrup, and pork in large bowl and marinade for one hour or overnight.

Soak wooden skewers for 30 minutes. Alternate the pork and apples on about five or six skewers.

Grill or broil in the oven until brown, about 20 minutes, checking frequently. Turn and brush with extra marinade. Drizzle with remaining maple syrup and serve.

I made one slight substitution in my recipe. Instead of using maple syrup for the marinade, I used glucose powder, since I don’t tolerate fructose very well. I also opted for the coconut aminos.
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9 Comments

  1. Thanks for this. I went to a sushi bar for the first time last week. No one spoke English very well but they did understand I wanted the gluten free soy sauce. I got Saki salmon and some rice, avocado, and cucumber rolls and wasabi. The pickled ginger was the best though. I want to learn how to make that. In general everything tasted fresh. I’m leaning toward more raw type meat. I will try this one with the marinade. I assume it’s quickly seared so it’s very rare on the inside? By the way thanks for posting. I found the book Fiber Menace here and it has been really helpful. I’m feeling much better after a month trying it.

  2. sounds yummy ! i will try it soon !

  3. Thank you for sharing it (and you are a gifted food photographer!). What apple sort did you use? I also suffer from fructose malabsorbtion and I have figured out for me that I can have two servings of fruits a day (ideally consumed in four portions over the day) without problems if I avoid additional sources of fructose. With those recipe I would love to have a whole apple at one sitting. Does it help to use a sort which isn`t that sweet? I think if it is baked and spread with rice syrup (in my case) the sourness doesn`t spoil the taste?

    • The sourness of the apples beside the sweetness of the syrup is what makes the dish! Try pink lady apples or something like that. The restaurant didn’t use really sour apples but I wanted to give that a try and it was perfect.

      My boyfriend may be jealous to hear you call me a gifted food photographer! He is a pro product photographer but was out the night I made this dish. This was my first stab at food photography. I guess I’ve learned a lot from him!

  4. looks delicious!

  5. I had a pork chop with some sliced apples that I just sauteed in coconut oil and some cinnamon for breakfast over the weekend. That was a great breakfast and a nice diversion from eggs and bacon.

  6. Looks yummy! I will have to try it this weekend!

  7. I just made this..very good! My non Paleo family members loved them also.

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