Ginger and Sesame Pork Crackslaw

• Gluten free

• Meat

  • 1 lb Ground pork

• Produce

  • 1/2 small head Broccoli
  • 1 Cabbage, large white
  • 2 Carrots, small
  • 4 Garlic cloves
  • 3 tbsp Ginger, root
  • 1 bunch Green onions
  • 2 Red bell peppers

• Condiments

  • 1 Hot sauce
  • 1/2 cup Soy sauce

• Baking & Spices

  • 3 tbsp Sesame seeds
  • 1/2 tsp Splenda or sugar

• Oils & Vinegars

  • 3 tbsp Coconut oil
  • 2 tsp Sesame oil, toasted

• Liquids

  • 3 tbsp Water

Found on victoriahaneveer.com

Description

Ingredients

• 1 lb (450g) ground pork
• 1 bunch green onions
• 4 finely chopped garlic cloves
• 3 tablespoons grated ginger root
• ½ teaspoon Splenda or sugar
• 2 tsps toasted sesame oil
• 1 large white cabbage
• ½ cup (125ml) soy sauce
• Hot sauce, to taste
• 2 red bell peppers
• ½ small head broccoli
• 2 small carrots
• 3 tablespoons coconut oil
• 3 tablespoons sesame seeds
• A few tablespoons water, as needed

Directions

• Process the green onions, bell pepper, broccoli and carrots in a food processor on shred or else you can shred them by hand.
• Grate the ginger by hand.
• Chop the garlic finely.
• Toast the sesame seeds by heating them in a dry skillet, shaking often. When they are fragrant and golden brown, remove from the heat and set aside.
• Heat the coconut oil in large pot, or a Dutch oven.
• Cover the pot and gently cook the veg for about half an hour, stirring every few minutes, until reduced by about half.
• Add the ginger and stir it in well with the vegetables.
• In the meantime cook the pork in another pan, stirring with a wooden spoon to break up lumps. When it is no longer pink (after about 8 minutes) it is done.
• Drain off the fat from the pork, if you want.
• Whisk together the soy sauce, sesame oil, hot sauce, garlic and sweetener or sugar in a bowl and pour this over the vegetables.
• Add the pork to the veggies and simmer for 5 minutes to blend the flavors.
• Serve with the toasted sesame seeds sprinkled on top.