This Whole30 recipe is a great weeknight dinner that is packed with flavor!
For the spice blend:
1–½ tsp salt
½ tsp black pepper
¼ tsp smoked paprika
¼ tsp cayenne
For the Stir Fry Infuser:
½ cup plus 1 Tbsp coconut
¼ cup plus 2 Tbsp rice vinegar
1 Tbsp hot sauce (Whole30 compliant)
Juice from 3 Tbsp grated fresh ginger
1 tsp minced garlic
For the pork:
1–½ pounds ground pork, divided in half
4 Tbsp extra virgin olive oil, divided in half
3 Tbsp stir fry infuser
For the Vegetables:
1 Tbsp extra virgin olive oil (more if needed)
1 red pepper, diced small
1 yellow pepper, diced small
1 Fresno pepper, cut into rounds, seeds removed
2 cup Broccolini, chopped (leave florets whole and slice stems into small pieces)
½ cup green onions, sliced
For the Cauliflower Rice:
2 Tbsp clarified butter
¼ tsp salt
4 cups Cauliflower
2 Tbsp stir fry infuser
Make the spice blend:
In small bowl, place all the spice blend ingredients, stirring to combine. Set aside.
Make the Stir Fry Infuser:
In a medium bowl, mix the coconut , vinegar, hot sauce, ginger juice, and garlic until thoroughly combined. Set aside.
Make the pork:
In a large sauté pan over medium heat, heat 2 Tbsp of the olive oil. Break half of the pork into clumps and place into the pan immediately. Sprinkle with 1/3 of the spice blend.
Cook on the first side until brown and crispy, about 5 minutes. Then flip and cook the other side for another minute. Using a slotted spoon, remove from the pan and set aside in a bowl.
Add the remaining 2 Tbsp of olive oil, if needed. Repeat the seasoning and cooking process. Remove and combine with the first batch in the bowl.
Pour 3 Tbsp of the stir fry infuser over the pork and stir to thoroughly coat.
Make the vegetables:
In the same pan, over medium heat, heat 1 Tbsp olive oil.
Add the peppers, Broccolini, and the last 1/3 of the spice blend and sauté for 2 minutes. Add green onion and cook for 1 more minute. Remove from pan and set aside in a separate bowl.
Make the Cauliflower Rice:
Remove the core and stem and cut into florets. Using the grater attachment of a food processer, process to create “rice.”
Using the same pan over medium high heat, heat 2 Tbsp clarified butter. Add the cauliflower rice and cook for 2 minutes. Add 2 Tbsp stir fry infuser, stir to coat, and cook another minute.
Place the Cauliflower Rice into a large serving bowl, and top with the vegetables and the pork. Serve with the remaining stir fry infuser and more chopped green onions, if desired.