preview from her new book Easy Dairy Free Keto Recipes
- 1 tablespoon coconut oil or avocado oil
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 pound ground pork
- fine sea salt
- 2 teaspoons peeled and grated fresh ginger
- 1 tablespoon coconut vinegar or rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon fish sauce (optional)
- 3/4 teaspoon coconut aminos
- 1/2 cup lime juice
- 2 tablespoons fish sauce
- 1/4 Swerve confectioners’ or equivalent amount of stevia
- 1 clove garlic, crushed
- 1 teaspoon peeled and grated ginger
- 1 teaspoon asian chile sauce (I would use sun butter for nightshade free)
- 1/2 teaspoon fine sea salt
- 1 head butter lettuce, leaves seperated
- 1/2 bunch fresh basil
- 1/2 bunch fresh cilantro
- 1/2 bunch fresh mint
- 1 jalapeno pepper (optional)
- lime wedges
- Make the pork filling: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and saute for 1 minute or until softened. Add the garlic and cook for another minute, stirring often. Add the ground pork and season with a few pinches of salt. Cook while crumbling for 4 minutes or until the pork is cooked through and no longer pink. Add the ginger, vinegar, sesame oil, fish sauce and coconut aminos and stir to coat the meat well. Slide the pan off of the heat.
- Make the dipping sauce: Place the ingredients for the sauce in a medium sized bowl and stir well to combine.
- To serve, spoon the pork filling into lettuce leaves. Make only the number of lettuce leaves that will be eaten right away. If desired, top with fresh herbs and jalapeños. Wrap the lettuce around the fillings and serve with dipping sauce and lime wedges.
- Store in an airtight container in the refrigerator for up to 4 days. To re-heat place the pork filling in a cast iron skillet over medium heat for 3 minutes or until warm.
- Macros per serving: Cal 352, Fat 27g, Protein 23g, Carbs 8g, Fiber 3g
- Serving Size: 4