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
½ Tbsp hot sauce (Whole30 compatible)
(*You could also use my full Stir Fry Infuser Magic Elixir instead)
For the pork:
1–½ pounds ground pork
1 Tbsp extra virgin olive oil, divided in half
Stir fry infuser
For the Vegetables:
2 Tbsp fat from the pork (use 2 Tbsp extra virgin olive oil instead 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:
3 Tbsp clarified butter
¼ tsp salt
4 cups Cauliflower
2 Tbsp Coconut Aminos
In small bowl, place all the spice blend ingredients, stirring to combine. Set aside.
In a medium bowl, mix the coconut hot sauce. Set aside.
In a large bowl, sprinkle the pork with 2/3 of the spice blend and combine. Divide the pork into two batches.
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.
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 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.
Leave approximately two tablespoons of fat from the pork in the pan.
In the same pan using the fat from the pork, over medium heat, 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.
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 3 Tbsp clarified butter. Add the cauliflower rice and cook for 2 minutes. Add 2 Tbsp coconut aminos, 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.
This recipe is excellent topped with my Hoisin Sauce.