Whole30 Pork Bao
Get ready to savor a healthier twist on a classic favorite with this Whole30 Pork Bao recipe! Perfect for those following a Whole30 or paleo lifestyle, this dish swaps traditional bao dough for tender, steamed cabbage leaves, making it both gluten-free and grain-free. Filled with a savory blend of ground pork, vibrant veggies like carrots and red bell pepper, and infused with aromatic garlic, ginger, and coconut aminos, these cabbage-wrapped delights are bursting with flavor. The pork bao are gently steamed to perfection, resulting in a moist and satisfying bite that’s as wholesome as it is delicious. With just 20 minutes of prep and simple ingredients, this low-carb, Whole30-compliant recipe is ideal for a quick weeknight meal or meal prep. Serve them warm, garnished with fresh green onions, for a beautifully nourishing dish that doesn’t sacrifice flavor!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 12 large Cabbage leaves
- 4 Green onions, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 1 teaspoon Fish sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Coconut oil
- 1 large Carrots, grated
- 1 small Red bell pepper, finely sliced
Instructions
Begin by preparing the cabbage leaves. Carefully remove 12 large outer leaves from the cabbage. Blanch the leaves by immersing them in a pot of boiling water for about 2 minutes, then quickly transfer them to a bowl of ice water. This will soften the leaves and make them pliable. Set aside to dry.
In a large skillet over medium heat, melt the coconut oil. Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add the ground pork to the skillet, breaking it apart with a spoon. Cook for about 6-8 minutes until the pork is browned and cooked through.
Stir in the coconut aminos, sesame oil, fish sauce, salt, and black pepper. Mix well to combine the flavors.
Add the chopped green onions, grated carrots, and sliced red bell pepper to the pork mixture. Continue to cook for another 3-4 minutes until the vegetables are tender.
Remove the skillet from the heat and let the filling cool slightly. Taste and adjust the seasoning if necessary.
Lay out the cabbage leaves and place a spoonful of the pork mixture in the center of each leaf. Carefully fold and wrap the cabbage around the filling, forming a neat package.
Place the filled cabbage wraps seam-side down in a steamer basket.
Fill a pot with a couple of inches of water and bring it to a boil. Place the steamer basket over the pot, ensuring the water does not touch the bao.
Cover and steam the cabbage bao for about 10 minutes until the cabbage is tender.
Serve the Whole30 Pork Bao warm, garnished with extra sliced green onions if desired. Enjoy your healthy and compliant meal!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 609 mg | 13% | |
*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.
