Paleo Mu Shu Pork

When I was a kid, we used to order out food on a very irregular basis. Whenever we did though, it was always pizza or Chinese. This, or course, was back in the day when Chinese food was filled with lots of salt, heavy soy sauce and MSG. Wait, have things changed?

Anyways, one  dish my family never ordered was Mu Shu Pork. I don’t know why, we just didn’t. It wasn’t until I met my wife that I discovered a taste for it. It was one of the items that they always ordered.

Tonight, I decided to try and recreate this dish for her (paleo-fied or course). I think it turned out great.Paleo Mu Shu Pork


  1. 1 (1 1/2-pound) boneless Pork Loin
  2. 10 Shiitake Mushrooms (sliced thin)
  3. 1/2 cup (1-inch) sliced Green Onions
  4. 3 tablespoons minced Garlic (about 12 cloves)
  5. 2 tablespoons minced peeled fresh Ginger
  6. 5 tablespoons Rice Wine or Sake
  7. 4 tablespoons Coconut Aminos (or wheat free soy sauce)
  8. 1/2 teaspoon Tapioca Starch
  9. 1/2 teaspoon Honey
  10. 1/4 teaspoon Black Pepper
  11. Lard, Coconut Oil or Ghee (for frying)
  12. 2 large Eggs, lightly beaten
  13. 3 cups thinly sliced Napa (Chinese) Cabbage stalks
  14. 4 cups thinly sliced Napa (Chinese) cabbage leaves
  15. 1 tsp Sesame Oil
  16. 1/2 cup Paleo Hoisin Sauce
  17. Coconut Pancakes


Cut the pork into thin strips.

Combine3 tbsp rice wine, 3 tbsp coconut aminos, tapioca starch, honey and black pepper in a small bowl; stir well with a whisk. Set aside.

Heat 1 1/2 tbsp of lard in a wok or large cast iron skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan.

Add 1 1/2 tsp lard to pan.

Add eggs; stir-fry 30 seconds or until soft-scrambled.

Add shiitake mushrooms, garlic, ginger,  green onions and sesame oil; stir-fry 1 1/2 minutes.

Add cabbage stalks; stir-fry 30 seconds. Add the cabbage leaves and 2 tablespoons rice wine; stir-fry 1 minute.

Add pork and tapioca starch mixture; stir-fry 2 minutes or until sauce is thick. Place pork mixture on a platter.

Combine hoisin sauce and 1 tablespoon coconut aminos. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Coconut Pancake.

Top each pancake with 1/2 cup pork mixture; roll up.

8 thoughts on “Paleo Mu Shu Pork

  • September 30, 2011 at 1:05 pm

    Sounds incredible. I have never had mu shu pork but would love to try this!

    • October 2, 2011 at 10:21 am

      Erin, you don’t know what you have missed all your life. Mu Shu Pork delicious. I hope you like it when you try it.

  • October 9, 2011 at 9:23 pm

    I made this tonight after dreaming about the recipe. It was delicious! Making hoisin sauce from scratch is the way to go, because you can control the sweetness level. Thanks for sharing.

  • October 14, 2011 at 9:40 am

    This looks awesome! I have too many recipes to try next week! I need to make a list, and since my wife and I *love* Chinese food, this will probably get bumped to the front. 🙂


    • October 14, 2011 at 2:39 pm

      Let me know how it goes Jason.

  • November 8, 2012 at 6:18 pm

    This would be great wrapped in lettuce leaves 🙂 Thanks for sharing!

  • September 16, 2013 at 5:47 pm

    Omg! Just finished my 3rd helping! I made with chicken thighs instead of pork (since its the only meat I have right now) on a lettuce wrap and it was delicious! I’ve never used coconut aminos before. The hoisin sauce is amazing too. Thanks for these recipes!

    • September 18, 2013 at 9:31 pm



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