Paleo Classic Pork Banh Mi
Discover a vibrant twist on the iconic Vietnamese dish with this Paleo Classic Pork Banh Mi! Perfectly marinated slices of pork tenderloin are infused with the rich umami of coconut aminos and a touch of natural sweetness from honey, then pan-seared to caramelized perfection. Crisp cucumber, carrot, and daikon radish are quick-pickled with rice vinegar and lime juice for a tangy crunch, while fresh cilantro, jalapeño, and creamy avocado add layers of irresistible flavor. Instead of traditional bread, these Banh Mi wraps are nestled in crisp romaine lettuce leaves for a gluten-free, grain-free delight that’s as wholesome as it is delicious. Ready in under an hour, this Paleo-friendly recipe is ideal for a light lunch or dinner that packs bold flavors without compromise! Keywords: Paleo pork Banh Mi, gluten-free recipe, Vietnamese-inspired wrap, pickled vegetables, healthy lettuce wraps.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 cup coconut aminos
- 2 tablespoons honey
- 3 cloves minced garlic
- 0.5 teaspoon ground black pepper
- 1 large cucumber
- 1 large carrot
- 0.5 medium daikon radish
- 0.25 cup rice vinegar
- 2 tablespoons lime juice
- 0.5 teaspoon sea salt
- 0.5 cup cilantro
- 1 whole jalapeño
- 8 leaves romaine lettuce leaves
- 1 medium avocado
Instructions
To prepare the pork marinade, combine the coconut aminos, honey, minced garlic, and ground black pepper in a medium bowl.
Slice the pork tenderloin into thin strips and place them in the marinade. Ensure all the pork is thoroughly coated. Cover and let it marinate in the refrigerator for at least 1 hour or overnight for more flavor.
While the pork is marinating, peel and julienne the cucumber, carrot, and daikon radish. Place them in a bowl and add rice vinegar, lime juice, and a pinch of salt. Toss to combine and let it sit for at least 15 minutes.
Preheat a large skillet over medium-high heat. Add the marinated pork slices to the skillet in a single layer. Cook for 8-10 minutes, stirring occasionally, until the pork is cooked through and has a slightly caramelized surface.
To assemble the Banh Mi, take each romaine lettuce leaf and place a generous portion of pork, a handful of pickled vegetables, a few cilantro leaves, and slices of jalapeño. Top with slices of avocado for creaminess.
Roll the lettuce leaf around the fillings to form a wrap. If desired, secure with a toothpick.
Serve immediately and enjoy your Paleo Classic Pork Banh Mi!
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 7292 mg | 317% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 96.5 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 194 mg | 15% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4151 mg | 88% | |
*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.
