This is a new and improved version of Taiwanese Pork that takes less effort and is more flavorful than my original post. I happened to have some bacon fat, which I’m sure enhanced the flavor of the dish, but coconut oil would work just fine. The pork mixture is seasoned with a cinnamon stick and star anise, along with garlic and shallot. Add a little honey, coconut aminos, and vinegar, and this quick meal will definitely leave you wanting more and more and more! Between us, Dave and I ate the entire pound of pork, so if you are feeding a crowd, double the recipe. This is a quick and easy weeknight meal that could easily become part of your normal rotation. Don’t have ground pork? Try substituting ground turkey or chicken. Please post a comment to let me know how you like this yummy dish!
Adapted from steamykitchen.com.
Don't have ground pork? Try substituting ground turkey or chicken.
- shallots - 2 large or 3 medium, peeled and sliced thin
- fresh garlic - 2 Tbsp, minced (about 6 large cloves)
- cinnamon stick - 1
- star anise - 2 whole
- bacon fat or coconut oil - 2 Tbsp
- ground pork - 1 pound
- coconut aminos - 1/2 cup
- rice, coconut, or apple cider vinegar - 1/2 cup
- water - 1/4 cup
- raw honey - 2 Tbsp
- zucchini squash - 2 large, cut into thin ribbons
- Garnish (optional)
- lime - 2-3 wedges
- cilantro - 1-2 Tbsp, chopped
- Combine aminos, vinegar, water, and honey in a small bowl, stirring with a whisk to combine. Set aside.
- Warm bacon fat or oil in a large skillet over medium-high heat. Add shallot, garlic, cinnamon stick, and anise, and saute for one minute, stirring to ensure the garlic doesn't burn.
- Crumble pork into pan and saute until it is cooked through, 5-10 minutes.
- Add coconut aminos mixture, stir, and reduce heat to medium. Simmer until almost all of the liquid is reduced, about 10 minutes.
- Serve over zucchini noodles and garnish with cilantro and lime, if desired.
Bring water to a boil in a medium saucepan over medium-high heat. Add zucchini noodles and boil for about 3 minutes or until tender but not mushy. Carefully transfer to a colander and drain thoroughly.