This recipe is for Consolidation Phase. You could make this with chicken or beef, as well.
To make this cruise compliant leave out the orange… it’s that simple 🙂
It is also Paleo, Whole30 and Atkins compliant.
PAN-FRIED MOROCCAN PORK
1 chilli, seeded and diced
1 tsp chilli powder (I used medium heat)
2 garlic cloves, finely chopped
1 1/2 tsp lemon or lime juice
1 tsp cinnamon
1 1/2 tsp cumin
1 1/2 TBS olive oil
1 TBS coconut oil
1 lb. pork, cut into strips
1 orange, 1/2 sliced, 1/2 for juice
4 Tbs fresh parsley, chopped
In a large bowl place the olive oil, chilli, chilli powder, garlic, limon juice, cinnamon and cumin. Mix well.
Place the strips of pork in the rub mix and put lid on and shake, shake, shake to coat. Put in the fridge to marinate for 30 minutes.
Heat the coconut oil in a large frying pan and cook the pork on medium heat for 3 minutes.
Flip the pork strips over, squeeze the juice of 1/2 the orange on top of the meat and add the slices from the other half. Cook 3-4 more minutes, until the pork is done.
Stir in the chopped parsley and serve.