This pork crack slaw recipe is really good if you want to make use pork in a low carb dish. Featuring ginger, garlic and green onions, this pork crack slaw recipe has a strong Asian theme which you will love. The original crackslaw recipe is Asian and, while you can theme your crackslaw on Greek, Italian or another cuisine, the Chinese recipes always taste best, at least in my opinion.
Ground pork is a budget choice and while it is often used to make meatballs or burgers it is also great in this recipe because it suits the Asian flavors and soaks up all the different tastes. It just works well!
Pork Crack Slaw with Ginger & Sesame: Try a Beef/Pork Mix
Where I live you can’t buy ground pork, you can only get ground half-and-half, which is half pork half beef. I’ve used that in this recipe and it’s been fine.
That’s the great thing about crackslaw recipes – you can change them up however you want, adding a bit of this or a bit of that, and altering the end result. I could always grind my own pork I guess, but I’m happy with the half-half mix so I haven’t done that yet. Just see what ground meat you can get or what is on sale and rest assured it will make a tasty crackslaw.
Make sure you double-check it’s 100% meat though, no sugar added. You don’t want sugar in a low carb pork crack slaw recipe.
If you want a change from beef, try this pork crack slaw and see how amazing it tastes. You are definitely going to love the lighter flavor. Ground pork is often cheaper than ground beef too, so you will be saving money as well as making yummy food.Print
Ginger and Sesame Pork Crackslaw
Blending sesame, ginger, garlic and green onions with ground pork and vegetables, this amazing recipe is a delight to any Chinese food fans. This is really simple to put together.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Low Carb
- Cuisine: Chinese
- 1 lb (450g) ground pork
- 1 bunch green onions
- 4 finely chopped garlic cloves
- 3 tablespoons grated ginger root
- 1/2 teaspoon Splenda or sugar
- 2 tsps toasted sesame oil
- 1 large white cabbage
- 1/2 cup (125ml) soy sauce
- Hot sauce, to taste
- 2 red bell peppers
- ½ small head broccoli
- 2 small carrots
- 3 tablespoons coconut oil
- 3 tablespoons sesame seeds
- A few tablespoons water, as needed
- Process the green onions, bell pepper, broccoli and carrots in a food processor on ‘shred’ or else you can shred them by hand.
- Grate the ginger by hand.
- Chop the garlic finely.
- Toast the sesame seeds by heating them in a dry skillet, shaking often. When they are fragrant and golden brown, remove from the heat and set aside.
- Heat the coconut oil in large pot, or a Dutch oven.
- Cover the pot and gently cook the veg for about half an hour, stirring every few minutes, until reduced by about half.
- Add the ginger and stir it in well with the vegetables.
- In the meantime cook the pork in another pan, stirring with a wooden spoon to break up lumps. When it is no longer pink (after about 8 minutes) it is done.
- Drain off the fat from the pork, if you want.
- Whisk together the soy sauce, sesame oil, hot sauce, garlic and sweetener or sugar in a bowl and pour this over the vegetables.
- Add the pork to the veggies and simmer for 5 minutes to blend the flavors.
- Serve with the toasted sesame seeds sprinkled on top.