Adapted from megaheart.com.
Serves 3 to 4.
1 head cauliflower
1 lb ground pork
1 tsp extra virgin olive oil
4 cloves garlic, minced
1/3 cup shallots, minced
2 cups water
1/3 cup coconut aminoes
1 Tbsp raw organic honey (optional)
1 Tbsp unseasoned rice wine vinegar or apple cider vinegar
1 tsp Chinese five-spice powder
1/2 tsp ground black pepper
1/4 tsp cayenne
|Mash cauliflower rice with a fork |
or pulse in a food processor.
- Brown the ground pork in a large skillet or saucepan over medium-high heat; drain oil from pork and set pork aside. Wipe the pan clean with a paper towel.
- Add oil to pan over medium-high heat; saute the garlic 1 minute. Add pork and shallots and saute for about 2 minutes or until shallots begin to soften.
- Add the water and remaining ingredients. Bring the mixture to a boil.
- Reduce heat, cover, and simmer 45 minutes, stirring every 10 - 15 minutes.
- Uncover and continue to simmer 15 minutes.
- While pork mixture is simmering, cut head of cauliflower into medium-sized pieces. Put cauliflower in medium saucepan with about 1 - 2 inches of water. Bring water to a slow boil, reduce heat, cover, and simmer for about 20 minutes or until just soft (don't overcook). Drain cauliflower and pulse in food processor or mash with a fork until it is a rice-like consistency.
- Serve Taiwanese pork over cauliflower rice in a shallow bowl.