Paleo Chinese-Style Steamed Pork with Preserved Vegetables
Delight your taste buds with this **Paleo Chinese-Style Steamed Pork with Preserved Vegetables**, a protein-packed, umami-filled dish that combines the rich flavors of ground pork and tangy preserved mustard greens with a paleo-friendly twist. This recipe swaps traditional soy sauce for **coconut aminos** and uses **arrowroot starch** for a grain-free binder, making it perfect for those following a paleo lifestyle. Enhanced with fragrant notes of fresh ginger, garlic, and sesame oil, this dish is gently steamed to retain its natural juices and wholesome goodness. Ready in under an hour, it’s a quick yet nourishing meal that pairs beautifully with cauliflower rice or steamed greens for a healthy, satisfying dinner. Ideal for those craving an authentic, homemade taste of **Chinese cuisine** with dietary-conscious ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g ground pork
- 150 g preserved mustard greens
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 2 teaspoons fresh ginger
- 3 cloves garlic
- 2 sticks green onions
- 1 teaspoon arrowroot starch
- 1 teaspoon sesame oil
- 1 tablespoon water
- 0.5 teaspoon black pepper
Instructions
1. Begin by rinsing the preserved mustard greens under cold water to remove excess salt and then finely chop them. Set aside.
2. In a large mixing bowl, combine the ground pork, finely chopped preserved mustard greens, coconut aminos, fish sauce, grated fresh ginger, minced garlic, and chopped green onions.
3. Add the arrowroot starch, sesame oil, water, and black pepper to the pork mixture. Mix well until thoroughly combined.
4. Prepare a large plate or shallow dish suitable for steaming. Transfer the pork mixture onto the plate, spreading it out into an even layer.
5. Set up a steamer or prepare a large pot with a steaming rack. Bring water to a boil over high heat.
6. Carefully place the plate with the pork mixture into the steamer. Cover the pot or steamer with a lid.
7. Steam the pork mixture on high heat for about 25-30 minutes, or until the pork is fully cooked and no longer pink.
8. Once cooked, remove the plate from the steamer carefully, allowing it to cool slightly.
9. Sprinkle additional chopped green onions on top as a garnish before serving.
10. Serve hot as a main dish with a side of cauliflower rice or steamed vegetables to keep it Paleo-friendly.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.9 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
