Basil-Ginger Pork from Weeknight Paleo

We get it – making dinner, especially during the week, is hard. But it doesn’t have to be! The recipe we’re sharing today from Weeknight Paleo by Charles and Julie Mayfield, is the definition of quick and easy. This Basil-Ginger Pork is flavorful, filling, and only takes about 25 minutes to make. What can be better than that?

Weeknight Paleo presents a range of delicious fun and fast recipes, featuring meals such as Oven-Roasted Steaks with Broccoli and Cauliflower, Shrimp and Grits, Mashed Sweet Potatoes, Carrot Salad, and Flourless Chocolate Mini Cakes. For those new to Paleo or in need of a refresher, the Mayfields list the equipment, appliances, and pantry staples you’ll need to set up a Paleo kitchen, and provide prep tips, meal plans, and shopping lists to organize weekly meals. Weeknight Paleo goes on sale February 21st. Pre-order a copy from your favorite retailer today.

Basil-Ginger Pork

This is one of those recipes that’s really good with regular (Italian) basil, but becomes exceptional if you can find and use Thai basil. Sadly, our local Asian market doesn’t always carry the basil, and we don’t always grow it . . . but when we can get our hands on it this is the first recipe I want to make. While this dish is a bit like the popular Thai larb dish, it’s different enough that we didn’t feel right calling it larb.
201601-weeknightpaleo-0020SERVES 3 T O 4  ⁄  PREP TIME: 10 MINUTES  ⁄  TOTAL TIME: 25 MINUTES

  • 1 pound ground pork
  • ¼ cup coconut aminos
  • 2 tablespoons Sriracha or a hot chili paste of your choosing
  • 1 tablespoon sesame oil
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons fish sauce
  • 2 tablespoons minced fresh ginger
  • 2 cups cauliflower rice
  • 2 green onions, sliced on an angle
  • ½ cup loosely packed fresh mint, coarsely chopped
  • ½ cup loosely packed fresh Thai basil, coarsely chopped, or Italian basil
  • 1 head Bibb lettuce or cabbage, for serving

1. Heat a large skillet over medium heat. Add the pork and cook until somewhat browned, 3 to 5 minutes.
2. Add in the aminos, Sriracha, sesame oil, rice vinegar, fish sauce, ginger, and cauliflower, and stir to combine well.
3. Reduce the heat to medium and continue cooking for 7 to 8 minutes to allow the flavors to combine and the cauliflower to soften, stirring as needed.
4. Mix in the green onions, mint, and basil and cook for 2 minutes longer. Serve atop lettuce leaves.

VARIATION: Ground chicken or turkey also works well in this recipe.


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