Whole 30 Whole30 Lemongrass Pork Bowls

Total time1 hr 15 min

Prep time25 min

Cook time20 min

These bowls deliver the kind of bold, bright flavors that make clean eating feel genuinely exciting rather than like a compromise. Thinly sliced pork shoulder gets marinated in fresh lemongrass, grated ginger, coconut aminos, and fish sauce — a combination that builds deep, savory complexity without a drop of soy or added sugar. The pork is seared over high heat in two batches so every piece gets that deeply browned, caramelized crust instead of steaming in its own juices. Underneath it all, cauliflower rice cooked until lightly golden at the edges gives you that satisfying bowl foundation without any grains. A quick dipping sauce made from coconut aminos, lime juice, and more fresh ginger ties everything together with a punchy, tangy finish. Crisp cucumber, shredded carrots, fresh mint, and cilantro piled on top keep each bite cool and herby against the warm, spiced pork. This one serves four and is the kind of weeknight dinner that genuinely doesn't feel like you're missing anything.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the pork

1 ½ lb pork shoulder, thinly sliced against the grain (about ¼-inch thick)
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!