Warm Ground Pork Broccoli Slaw
This warm ground pork broccoli slaw is an Asian dish you can try when you want something savory and healthy at the same time. Check out the easy recipe here.
Equipment
12-inch (30cm) non-stick skillet or cast-iron skillet
Wooden spoon or silicone spatula
Cutting Board
Chef’s Knife
Instant-read thermometer
Ingredients
1 pound ground pork (minced pork) - minced pork, about 450g- 10 ounces Baby Bella mushrooms - chopped, about 285g
- 12 ounces broccoli slaw - about 340g
2 medium carrots - peeled and sliced, about 4 oz / 115g
½ medium yellow onion - chopped
2 cloves garlic - minced
1 tablespoon sesame oil
1 tablespoon Thai basil - fresh ; chiffonade, about 6-8 leaves- 1 tablespoon coconut aminos
1 tablespoon coconut oil
1-2 stalks green onions (scallions or green shallots) - thinly sliced, for garnish
Instructions
- Heat your skillet over medium-high heat. Add the ground pork, breaking it into small pieces with a wooden spoon. Cook until about 80% done — still slightly pink in places — then transfer to a plate and set aside. The pork will finish cooking later with the vegetables.1 pound ground pork (minced pork)
- While the pork rests, ensure your garlic is minced, onion is chopped, carrots are sliced, and mushrooms are chopped. (Ideally, prep all vegetables before you start cooking.)10 ounces Baby Bella mushrooms, 2 medium carrots, 1/2 medium yellow onion, 2 cloves garlic
- Using the same skillet as you cooked your pork, take your coconut oil and sesame oil and sauté your garlic. Once it has become fragrant, throw in your onion and the remaining veggies.2 cloves garlic, 1/2 medium yellow onion, 10 ounces Baby Bella mushrooms, 12 ounces broccoli slaw, 2 medium carrots, 1 tablespoon sesame oil, 1 tablespoon coconut oil
- Continue to sauté for 3-4 minutes, stirring frequently, until the mushrooms have released their liquid and the carrots are just starting to soften.10 ounces Baby Bella mushrooms, 2 medium carrots
- Next, add your aminos and Thai basil and toss in your ground pork again.1 tablespoon coconut aminos, 1 tablespoon Thai basil, 1 pound ground pork (minced pork)
- Cook for about 5 more minutes, stirring to combine, until the pork reaches an internal temperature of 160°F / 71°C and the broccoli slaw is tender-crisp. Taste and adjust seasoning — add another splash of coconut aminos if needed.1 pound ground pork (minced pork), 12 ounces broccoli slaw, 1 tablespoon coconut aminos
- Garnish with chopped green onion for added crunch and colour.1-2 stalks green onions (scallions or green shallots)
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat — the microwave will make the slaw soggy.
Freezing: Freeze in single-serve portions for up to 2 months. Thaw overnight in the fridge before reheating in a skillet.
Make-Ahead: Prep all vegetables the night before and store them in separate containers in the fridge. The broccoli slaw can be kept in its original bag.
Substitutions: Ground turkey or chicken works well — cook poultry to 165°F / 74°C. Tamari or soy sauce can replace coconut aminos if you're not avoiding soy.
Pro Tip: Pull the pork off the heat when it's about 80% cooked through. It finishes during the final 5-minute stage with the vegetables, which keeps it juicy and prevents the dry, crumbly texture overcooked ground pork gets.
Serving Suggestion: This dish pairs well with egg drop soup or a simple cucumber salad for a complete meal.
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 13gProtein: 24gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 82mgSodium: 198mgPotassium: 1053mgFiber: 2gSugar: 3gVitamin A: 5500IUVitamin C: 84mgCalcium: 88mgIron: 2mg
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