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
Ingredients
Scale
- 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
Instructions
- 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.