Almond Thai Pork Bowls (Edit recipe)

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We never get tired of these Almond Thai Pork Bowls and they couldn't get any easier when all you have to do is open a bottle of Yai's Almond Thai Sauce! Just look at all the delicious color and crunch in this bowl. This dish hits all the marks with crunch from the cabbage, sweetness from the mandarins and spice from the sauce. Just a few ingredients added to the pork and in the bowl it goes. We drizzled more Almond Sauce over the salad as dressing because why not? If you haven't tried this one yet you don’t know what you are missing!

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4-6

Ingredients

2 lb Ground Pork
12 oz Yai's Thai Almond Sauce, (1 jar)
0.5 cup Coconut Aminos
0.25 cup Almond Butter
2 cups Red Cabbage, shredded
2 cups Savoy Cabbage, shredded
2 cups Carrot Sticks
2 cups Sugarsnap Pea, cut up
1 cup Green Onion (Scallion), sliced for garnish
1 cup Slivered Almonds (Blanched)
2 whole Tangerines (Mandarin Orange), peeled and in segments
1 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Brown pork in sauté pan till no longer pink
Drain fat
Add almond butter, coconut aminos and 1/2 jar of Yai's Thai Almond sauce
Add 1 tsp salt, lower heat and simmer 10 minutes
Meanwhile assemble 4 salad bowls dividing ingredients equally
Add about 1/2 cup of pork to each bowl
Garnish with green onions
Enjoy!

Notes

You can use canned mandarins, unsweetened and drained. There may be some pork leftover if you do not use 1/2 cup per salad.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1254
Fat:	91 g
Carbohydrates:	60 g
Protein:	47 g
Cholesterol:	160 g
Sodium:	1839 mg
Fiber:	11 g
Sugars:	32 g
Calculated for total recipe.