Eosinophilic Esophagitis Friendly Whole30 Lemongrass Pork Bowls

Total time1 hr 15 min

Prep time25 min

Cook time20 min

Eosinophilic Esophagitis Friendly Whole30 Lemongrass Pork Bowls

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Ingredients

4 servings

For the pork

1 ½ lb pork shoulder, thinly sliced against the grain (about ¼-inch thick)
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3 stalks lemongrass, tough outer layers removed, tender inner core finely minced
1 tbsp fresh ginger, peeled and grated
3 tbsp coconut aminos
1 tbsp fish sauce
1 tbsp lime juice (from about 1 lime)
1 tsp toasted sesame oil
½ tsp red pepper flakes
¼ tsp black pepper
1 tbsp avocado oil

For the cauliflower rice

1 large head cauliflower (about 2 lb), cut into florets
1 tbsp avocado oil
½ tsp salt

For the dipping sauce

3 tbsp coconut aminos
2 tbsp lime juice (from about 2 limes)
1 tsp fish sauce
1 tsp fresh ginger, peeled and grated
½ tsp red pepper flakes

For serving

1 english cucumber, thinly sliced into half-moons
2 medium carrots, peeled and shredded
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
lime wedges, for serving
2 tbsp toasted sesame seeds (optional)

Instructions

1
In a large mixing bowl, combine the lemongrass, ginger, 3 tbsp coconut aminos, 1 tbsp fish sauce, 1 tbsp lime juice, sesame oil, red pepper flakes, and black pepper. Add the sliced pork and toss until every piece is evenly coated. Let the pork marinate at room temperature for 30 minutes.
2
While the pork marinates, pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 one-second pulses per batch. Alternatively, grate the florets on the large holes of a box grater.

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