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.
- 1.5 Tbsp1.5 Tbsp 1.5 TbspAvocado Oil
- .5.5 .5Yellow Onion, small, small dice
- 1 Tbsp1 Tbsp 1 TbspGinger Root, minced
- 5 cloves5 cloves 5 clovesGarlic, minced
- 1 tsp1 tsp 1 tspRed Pepper Flakes
- 1 lb1 lb 1 lbGround Pork
- 6 Tbsp6 Tbsp 6 TbspCoconut Aminos, (1/4 cup + 2 Tbsp)
- 2 tsp2 tsp 2 tspFish Sauce
- 33 3Green Onion (Scallion), thinly sliced
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
- 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.
- 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.
- 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.
- 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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