Cooking the pork in two batches ensures that it caramelizes and takes on a delicious brown crust. If it cooked all at once, it would steam instead of sauté, which would make it soggy and not nearly as appealing.
Cut pork into 2-inch strips; sprinkle with Smoky Seasoning. In a large wok or extra-large skillet heat 1 tablespoon of the coconut oil over medium-high heat. Add half of the pork; cook and stir 4 to 5 minutes or until no longer pink. Remove pork to a bowl. Repeat with another 1 tablespoon oil and the remaining pork. Remove all pork to the bowl; cover to keep warm.
In the same wok add the remaining 1 tablespoon oil. Add onion and sweet pepper; cook and stir 2 minutes. Add mushrooms; cook and stir 3 to 4 minutes or until mushrooms begin to brown. Add ginger and garlic; cook and stir 1 minute more. Add cabbage; cook just until wilted. Remove vegetables from wok.
Add stock, pineapple juice, and vinegar to wok. Bring to boiling; boil to reduce slightly. Return pork and vegetables to wok; heat through, stirring to combine. Stir in cashews and scallions.
Makes about 1/2 cup
In a small bowl combine smoked paprika, orange peel, garlic powder, onion powder, cloves, and dried basil. Store in an airtight container at room temperature up to 6 months. Stir or shake before using.
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Excerpt & photo from Real Paleo Fast & Easy by Loren Cordain. Copyright © 2015 by Loren Cordain and The Paleo Diet, LLC. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.