Spiced pork with warm peach salsa: heat without the nightshades

The original of this dish carries its kick from black pepper, paprika, red pepper flakes, and a fresh jalapeno, all excluded on AIP. Leaving them out does not leave the plate flat. Ginger, cinnamon, garlic, onion, and oregano still build a warm, layered seasoning, and the peach salsa carries the dish on its own sweet-tart strength.

Pork is a source of complete protein and of thiamine, a B vitamin involved in turning food into energy, and the peaches add vitamin C, which is involved in collagen formation and the repair work the gut lining depends on. Ginger and oregano have long culinary traditions tied to digestion. A modest 1 teaspoon of honey rounds the salsa without making it a sweet dish.

Acknowledge the animal that fed you here. Spoon the warm salsa over the seared pork and bring it to the table while it steams.

Ingredients

For the pork:

• 1 pound pork loin, cubed
• 1 tablespoon coconut oil
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon dried oregano
• Omit: 1/2 teaspoon black pepper (seed spice), 1/4 teaspoon paprika (nightshade), and 1/8 teaspoon red pepper flakes (nightshade)

For the salsa:

• 2 large peaches, diced
• 1/4 cup red onion, diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon cinnamon
• Pinch of ground cloves
• Omit: 1 small jalapeno, seeded and minced (nightshade)

Method

Toss the cubed pork with the coconut oil, ginger, salt, cinnamon, garlic powder, onion powder, and oregano until evenly coated. Sear in a hot skillet for about five minutes, letting the cubes take on color.

While the pork sears, combine all the salsa ingredients in a saucepan and simmer about five minutes, stirring often, until the peaches soften and the flavors come together.

Pour the warm salsa over the pork, cover, and simmer on medium for ten to fifteen minutes, until the pork is cooked through and the salsa has thickened around it.

Serve it in lettuce wraps, over greens, or loosened with a little broth as a soup base with avocado.

Instant Pot variation

You can build this in an Instant Pot: use the saute function to sear the seasoned pork, add the combined salsa ingredients, then pressure cook briefly or finish on saute to bring it together. Time is untested here, so confirm the pork is cooked through rather than relying on a set number.

*Adapted from a-clean-plate*