Asian Citrus Pork & Vegetables


You miss Chinese food. I know you do. You miss its sweet and salty combinations of yumminess and that sticky sauce that coats crispy chunks of chicken that are actually comprised mostly of fried batter. We all miss it. You can still have it with this recipe, though– well, not the batter fried chicken, maybe– but you can have this delicious citrus pork that’s light yet filling.

You can easily make this dish with chicken breast slices instead of pork loin. The flavor is sweet and acidic–much like the orange chicken or pork you used to eat from your favorite Chinese restaurant. But this version is delightfully low carb and won’t induce that telltale Chinese carb coma post-noshing.
The unique combination of flavors makes for a refreshing change of pace from your usual lunch or dinner. It’s got a wonderful, authentic flavor and stores well in the refrigerator for leftovers.


Asian Citrus Pork & Vegetables


Makes two servings. 5g net carbs per serving.


  • 12 oz. boneless thin cut pork loin chops, sliced into thin strips.
  • 4 cups broccoli florets (or one bag of frozen florets)
  • 1/2 red bell pepper, sliced into thin strips
  • 1 1/2 T coconut oil
  • 1/2 T sesame oil (if you don't have sesame, just sub more coconut oil)
  • 1/2 C chicken stock (if you can find pork stock, all the better)
  • 4 T coconut aminos (or organic soy sauce)
  • 1/2 tsp. natural orange extract
  • 2 T apple cider vinegar
  • 2 T lemon juice
  • 3-4 T sweetener (I used Swerve)
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. garlic powder (or two garlic cloves, chopped finely)
  • 1/4 tsp. onion powder
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. xanthan gum
  • Salt to taste


  1. Melt coconut oil in a large skillet.
  2. Place pork strips, red pepper flakes, garlic powder, onion powder, cayenne and a dash of salt into the pan and sautee the pork over medium-high heat until it begins to brown and crisp up a bit (about 10-12 minutes).
  3. Add in the broccoli and bell peppers and reduce heat to medium. Mix broccoli in with pork and cook for 5-7 minutes or until broccoli and peppers are heated thoroughly and is tender yet still crisp.
  4. Make the sauce by whisking together chicken stock, coconut aminos, orange extract, vinegar, lemon juice, Swerve, red pepper flakes, garlic and onion powders and cayenne. Sprinkle in xanthan gum and whisk well, making sure no lumps remain.
  5. Pour the sauce over the pork and veggies and continue to cook over medium while stirring constantly heat for another 5-7 minutes or until sauce is thickened and evenly coating the mixture.
  6. Serve and enjoy.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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