Recipe for Asian-Inspired Ground Pork
Start your day with this AIP breakfast of asian-inspired ground pork. These fresh flavors will brighten up your day! Also an excellent lunch or dinner recipe!
Equipment
- cutting board
- sharp kitchen knife
- peeler
- bowl or plate
- frying pan with lid
- Spatula
Ingredients
- 1 lbs ground pork
- 1 onion
- 2 cloves garlic cloves
- 2 inches lemon grass
- ginger (about the size of your thumb)
- ½ tsp table salt (adjust to taste)
- 1 carrot (or about 2 cups of shredded carrot)
- shredded cabbage (about 3-4 cups)
- 1 tsp apple cider vinegar (or replace with a squeeze of fresh lemon)
- 2 cups chicken stock
- 2 tbsp coconut aminos
- ¼ cup chopped cilantro
- 2 tbsp chopped basil
- 1 tbsp tapioca or arrowroot flour
- ¼ cup cold water
Instructions
- Peel the onion. Cut it in half and then slice it into even slices.
- Chop the garlic as finely as possible.
- Remove the outer layer of the lemongrass and chop it as finely as the garlic.
- Chop the ginger, it does not need to be as fine as the garlic and lemon grass. You can peel the ginger, but we often just leave the skin on.
- Warm up your pan and add the bacon fat or oil to the pan.
- Add the onions and some of the salt to the pan and stir frequently, until the onions are soft and cooked. No need to brown or caramelize.
- Move the onion to the side of the pan, add some oil and add the garlic, lemongrass and ginger to the oil. Fry it briefly, separately from the onion, stirring it non stop to make sure it does not burn. After a few seconds, mix it with the onion and then transfer out of the pan into a bowl or onto a plate.
- Add the ground pork to the pan and start browning it and breaking it apart.
- While it browns (stirring occasionally), shred the cabbage. Add the remainder of the salt.
- Peel the carrot and with a peeler or grater shred the carrot. Both the cabbage and carrot pieces should be similar sizes to your onion pieces.
- Once the pork is browned throughout, add the onion, garlic, ginger and lemongrass mixture.
- Add the cabbage and carrots as well as the coconut aminos and apple cider vinegar/lemon. Also add your stock and mix everything together. Taste and adjust the flavor as desired.
- Allow the cabbage and carrots to steam slightly by covering the pan. But don’t let it cook for too long, you want to keep some of the crunch of the cabbage.
- Mix the tapioca with some cold water to make a slurry. Add the tapioca mixture to the pan and make sure to mix it through the entire pan. Stir continuously. Once it has boiled throughout, turn off the stove and remove the pan from the heat.
- Finely chop the basil and cilantro and at the end, mix it into the ground pork for an added burst of flavor and freshness.