Asian Inspired Ground Pork Bowls

This is a favorite dish of mine. It's super easy, flavorful, and Whole30 compatible. The pork gets crispy and has a sweet/salty flavor.
10 minutes
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:21 g
Carbohydrates:4 g
Protein:52 g
Cholesterol:133 g
Sodium:2355 mg
Fiber:2 g
Sugars:3 g
Calculated per serving.

Serves: 3

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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
  1. In a large skillet on medium-low heat, add the avocado oil, onion, garlic, ginger, and crushed red pepper. Sauté the mixture for about 4-5 minutes, stirring often to prevent it from burning. The onions should become translucent.
  2. Add the pork and chop it up into small pieces. Continue cooking until the pork is no longer pink and cooked through. Drain any excess fat from the pan.
  3. Add the coconut aminos and fish sauce. Stir everything together, and then spread the pork evenly in the pan. Let the pork mixture sit without stirring until the pork crisps up and caramelizes, about 7-10 minutes.
  4. Remove the pan from the heat, top it with the green onions, and serve over cauliflower rice or white rice (if you aren’t on a round of Whole30).

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