My Low Carb Asian Pork Bowl is a delicious, colorful, healthy lunch or dinner! Caramelized ground pork over cauliflower or regular rice and topped with crunchy carrots and watermelon radishes.
Actual fact: eating low carb sucks! It just does. I love carbs! I want the delicious sandwich, pizza, calzone, pasta, and anything else that is loaded with carbs. However, I also know cutting some out is good for me and really does make a big difference when trying to shed a few pounds.
When I’m trying to eat less carbs and more veggies, my favorite thing is a great bowl stacked with veggies, protein, healthy carbs, and a little fat. A Greek Chicken Bowl, a Burrito Bowl, Asian Bowls….the list is pretty endless. I saw a recipe for a caramelized pork bowl and it sounded so delicious. However, it was COATED in sugar. So I did a little tweaking, added some bright and colorful veggies, and made it into a bowl. You can change the veggies to anything you love.
How to make my Low Carb Asian Pork Bowl:
- Heat a skillet over high heat, drizzle the pan with olive oil, and add the chopped onion and minced ginger (or ginger paste). Be careful not to let it burn.
- Add the ground pork and cook until no longer pink. Season with salt and pepper.
- Add 2 tbsp of tamari, 2 tbsp of brown sugar, and a tsp of chili paste (optional). Stir to combine. Leave the heat on high and let the pork sit in the sugar for 30 seconds without moving. Stir after 30 seconds and let it sit again. You’ll start to notice the pork begins to brown and caramelize. Let it sit as many times as you’d like until it gets as caramelized as you want it.
- When the pork is caramelized to your liking, remove it from the heat.
- Fill a bowl with cauliflower rice or regular rice. Top with the pork. Add shredded carrots to one side and watermelon radishes to the other.
- Some other toppings that would be delicious are mushrooms, red pepper slices, red onion slices, snap peas, or sprouts.
Low Carb Asian Pork Bowl
This Low Carb Asian Pork Bowl is full of protein, flavor and colorful veggies.Ingredients
- 1 lb ground pork
- 1/2 cup chopped onion
- 2 tsp minced ginger (or ginger paste)
- 2 tbsp tamari
- 2 tbsp brown sugar
- 1 tsp thai chili sauce
- 1 bag cauliflower rice cooked as instructed on back of bag (or 2 cups of regular rice)
- 1 cup shredded carrots
- 1 watermelon radish, cut into slices
- mushrooms, snap peas, red pepper slices, red onion slices, sprouts (all optional)
- olive oil
- salt and pepper
Instructions
- In a skillet over high heat, drizzle olive oil and add the chopped onion and ginger to the pan making sure not to burn it. Cook until soft.
- Add the ground pork and cook until no longer pink.
- Add the tamari and brown sugar to the pan and stir to combine. Let the mixture sit at high heat for 30 seconds without stirring. After 30 seconds, stir and let it sit for another 30 seconds. Continue this process until the pork begins to caramelize.
- Once the pork has caramelized to your liking, remove it from the heat.
- Cook the cauliflower rice as instructed on the back of the package. Once it is cooked, divide it into bowls. Top with the pork and any veggies you prefer. Drizzle with srirachi sauce if you'd like. Enjoy!
Tried this recipe?Let us know how it was!
- Some other toppings that would be delicious are mushrooms, red pepper slices, red onion slices, snap peas, or sprouts.
