My absolute favorite recipes are the ones that are born out of the need to use up random produce hanging out in the fridge. That’s precisely what happened here, and the results were this mega tasty, full of flavor, easy-to-customize dish! The “power” portion comes from my very favorite nutrient-packed ground power pork from Corner Post Meats. Their power pork (and similarly, my other favorite, power burger), combines ground pork, liver, and heart for the best mix of truly “super” food. Organ meats are so nutrient dense, and you don’t even know it’s in there with these perfect blends. Get your “power” on with one of these amazing blends! You can order your very own at cornerpostmeats.com with nationwide shipping! (And yes, you could also sub any other ground pork here, but really, should you?? ;)
Asian Power Pork Skillet
(GF, DF, Paleo, AIP Option)
Ingredients:
1.5 lbs power pork (or other ground pork or meat of choice)
1 small yellow onion, diced
6 cloves garlic, finely chopped
1 medium zucchini, thinly sliced into coins
6 medium carrots, sliced or shredded
3 cups red or green cabbage (or a mixture of both), thinly sliced
1 cup sliced mushrooms (any variety will do)
2 tsp freshly grated ginger (or 1 tsp dried)
1/4 cup coconut aminos
1 tsp toasted sesame oil (omit for AIP)
avocado oil for pan
smoked sea salt, to taste
cracked black pepper, to taste (omit for AIP)
fresh basil for topping, chopped
Toasted sesame seeds, optional for topping
Directions:
Heat a cast iron skillet over medium heat and drizzle enough avocado oil to lightly coat the pan.
Add chopped onion, carrot, and garlic, stirring to coat. Cook for a few minutes or until onion is translucent.
Add ground pork, breaking up for even cooking.
Add fresh or ground ginger, salt, and pepper. Stir and cook until pork is mostly cooked through (little to no pink).
Reduce heat to medium low. Add cabbage and mushrooms in an even layer over the top of the pork mixture, pour in coconut aminos, and immediately put a lid on the pan to let the cabbage and mushrooms lightly steam.
After 5 minutes, remove lid, stir mixture, and add sliced zucchini and sesame oil. Stir to incorporate and cook for an additional few minutes, or until zucchini is just starting to soften.
Remove from heat, top with fresh basil and sesame seeds, and serve. Goes great with my Instant Pot Magic Rice!
Weeknight meals needn’t be complicated or time consuming, but should always be full of flavor and nutrients. That’s precisely what this one-skillet meal provides, and it’s one the whole family is sure to love! Nix the takeout for this homemade version that’s packed full of delicious flavor and free of any nonsense ingredients in your takeout variety.
Dinner’s ready!
Ashley
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