Whole30 Roast Pork Steamed Bun
Elevate your comfort food game with this flavorful Whole30 Roast Pork Steamed Bun recipe—a healthy, gluten-free twist on a culinary classic! Succulent, oven-roasted pork shoulder marinates in a savory blend of coconut aminos, garlic, ginger, and sesame oil, creating a tender, melt-in-your-mouth filling. Instead of traditional dough, steamed cabbage leaves serve as a wholesome alternative, ensuring every bite is nutritious and compliant with Whole30 guidelines. Perfectly seasoned and packed with a touch of heat from crushed red pepper flakes, these steamed buns are a guilt-free delight that's both satisfying and easy to prepare. Ideal for meal prep or a standout dinner, serve them fresh from the steamer as a cozy, wholesome treat.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 0.5 cup Coconut aminos
- 4 cloves Garlic
- 1 inch Ginger
- 3 pieces Green onions
- 1 tablespoon Sesame oil
- 0.5 teaspoon Crushed red pepper flakes
- 1 head Cabbage
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix the coconut aminos, minced garlic, grated ginger, chopped green onions, sesame oil, crushed red pepper flakes, salt, and black pepper.
Place the pork shoulder in a roasting pan and pour the marinade over it, ensuring it is well coated.
Cover the pan with foil and roast in the preheated oven for about 3 to 3.5 hours, or until the pork is tender and easily shredded with forks.
While the pork is roasting, prepare the cabbage leaves by carefully removing them from the head of the cabbage and steaming them to become pliable yet firm, about 5 minutes.
Once the pork is done, remove it from the oven and allow it to rest while covered for 15 minutes.
Shred the pork using two forks and toss it back into the juices in the pan.
Lay a cabbage leaf flat and place a generous amount of shredded pork in the center. Fold the sides in and roll to form a bun. Repeat for all leaves and pork.
Add water to a large pot and bring to a simmer, then place the constructed buns in a steamer basket over the simmering water.
Cover the pot and steam the pork buns for 10-15 minutes or until the cabbage is tender.
Serve warm, optionally garnished with additional green onions.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.5 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1048 mg | 22% | |
*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.
