Whole 30 Whole30 Lemongrass Pork Bowls
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.
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork shoulder, thinly sliced against the grain (about ¼-inch thick)
- 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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