Categories: main dish, paleo, pork

Ingredients

• 1 pound ground pork
• 2-3 cloves garlic, minced
• About 10 ounces of shredded cabbage and carrots
• 1-2 T sesame oil
• About 1/4 cup soy sauce or coconut aminos
• 1 t of crushed red pepper
• 1-2 t of chili garlic sauce
• 2 t of rice vinegar
• Salt and pepper, to taste
• Sliced green onions for garnish and some Sriracha for topping

Directions

1. In a large pan, heat the sesame oil and add ground pork, breaking it up with a wooden spoon. Cook over medium-high heat until the pork begins to brown and get crispy around the edges. Add the garlic and give it a stir.

2. Add about half of the soy sauce and the crushed red pepper. Season with salt (be conservative with the salt since you’re using soy sauce) and pepper and stir well to combine. Continue to cook until the pork is completely browned.

3. Add the cabbage and carrot mixture to the pan and reduce heat to medium. Toss to combine and add the remaining soy sauce. Add the chili garlic sauce and cook for 4-5 minutes or until the cabbage begins to wilt.

4. Add the rice vinegar and give everything a good stir. Serve hot, topped with green onions and a drizzle of Sriracha, if desired.

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