Paleo Spicy Ground Pork
Bursting with bold flavors and paleo-friendly ingredients, this Paleo Spicy Ground Pork recipe is a quick, one-skillet wonder perfect for busy weeknights. Made with protein-rich ground pork, aromatic garlic and ginger, and vibrant red bell peppers, this dish delivers a spicy kick thanks to a blend of paleo-friendly hot sauce and warming spices like smoked paprika and cumin. Coconut aminos add a savory touch, while fresh cilantro and green onions provide a refreshing finish. With a prep time of just 10 minutes and ready in 15, it’s ideal for serving atop cauliflower rice, wrapped in crisp lettuce leaves, or paired with your favorite sautéed veggies. Whether you're craving a satisfying gluten-free meal or need a flavorful paleo dinner, this dish has you covered. Don’t forget the lime wedges for a zesty twist!
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Recipe Information
Ingredients
- 1 lb ground pork
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 medium red bell pepper, finely diced
- 2 tbsp paleo-friendly hot sauce
- 3 tbsp coconut aminos
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 2 stalks green onions, sliced
- 2 tbsp fresh cilantro, chopped
- 1 lime lime wedges, for serving
Instructions
Heat a large skillet over medium heat and add the coconut oil. Allow it to melt and coat the pan evenly.
Add the finely diced onion, minced garlic, and grated ginger to the skillet. Sauté for 2-3 minutes, stirring frequently, until the onion becomes translucent and fragrant.
Increase the heat to medium-high and add the ground pork to the skillet. Use a spatula to break the pork into small chunks as it cooks. Stir occasionally to ensure even browning.
Once the pork is mostly browned (about 5-7 minutes), add the diced red bell pepper. Cook for an additional 2 minutes to soften the pepper.
Stir in the paleo-friendly hot sauce, coconut aminos, ground cumin, smoked paprika, sea salt, black pepper, and optional crushed red pepper flakes. Mix well to evenly distribute the spices and sauces.
Let the mixture simmer for another 2-3 minutes, allowing the flavors to meld together and any excess liquid to reduce slightly.
Remove the skillet from heat and stir in the sliced green onions and chopped cilantro.
Serve hot, garnished with lime wedges on the side for an extra pop of acidity. Pair with cauliflower rice, lettuce wraps, or sautéed vegetables for a complete Paleo meal.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2489 mg | 108% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 23.4 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 797 mg | 17% | |
*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.
