Low Carb Crack Pork

Ingredients

ground pork 1 lb (450g)
shredded cabbage 4 cups
bok choy 2 cups, chopped
green onions 4, thinly sliced
sesame oil 2 tablespoons
garlic 3 cloves, minced
ginger 1 tablespoon, minced
coconut aminos 1/4 cup
rice vinegar 2 tablespoons
sugar-free ketchup 1 tablespoon
Chinese five-spice powder a pinch
crushed red pepper flakes 1/2 teaspoon
sesame seeds 2 tablespoons, toasted

Preparation

  1. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and ginger, and cook for 30 seconds until fragrant.
  2. Add the ground pork to the skillet, breaking it apart with a wooden spoon or spatula. Cook for 5-7 minutes, or until the pork is browned and cooked through.
  3. In a small bowl, whisk together the coconut aminos, rice vinegar, sugar-free ketchup, Chinese five-spice powder, and crushed red pepper flakes. Pour the sauce mixture into the skillet, stirring to combine with the cooked pork.
  4. Add the shredded cabbage, chopped bok choy, and sliced green onions to the skillet, stirring to combine with the pork and sauce. Cook for 3-4 minutes, or until the vegetables have softened slightly.
  5. Sprinkle the toasted sesame seeds over the top of the dish and serve immediately with cauliflower rice, if desired, to keep it low-carb.
Servings: 4

Nutrition