Whole30 Crispy Teriyaki Pork with Green Beans

Before we started getting our Butcher Box I never would purchase ground pork.  Beyond the occasional pork chop or pulled pork we don’t usually eat much pork.  Once I saw that option through Butcher Box I added it for a variety from the usual beef and chicken deciding I’d figure out something to do with it.  That’s when this crispy ground pork teriyaki dish was born and it’s quickly become one of our favorites. Easy, so flavorful and something different to add to your weekly menu.

The key to this one is cooking the ground pork beyond just browning until you get nice crispy bits.  Fresh ginger, garlic, a little heat from crushed red pepper balance out the sweetness of the teriyaki.  The green beans are a great vegetable for this dish, they don’t outshine the pork but add a nice balance and of course lots of vitamin K and vitamin C. I don’t typically go for green beans, usually broccoli in a dish like this but the crisp of the green beans go perfectly!

If you’re not doing Whole30 you can serve this over rice or quinoa. If you are doing Whole30 you can serve this over cauliflower rice or, my preference, sweet potato rice. I’m sure you can find sweet potato rice at some grocery stores but it’s also super easy to make yourself. It’s just like making cauliflower rice.  Add your cubed potatoes to your food processor and pulse until your potato is rice size, saute in a pan with some olive oil, salt and pepper. Voila, sweet potato rice!  It’s quickly become one of our side dish favorites and certainly a good substitution for cauliflower.

Whole30 Crispy Teriyaki Pork with Green Beans

Jackie

Crispy pork, crunchy green beans with a sweet and tangy teriyaki sauce make this dish a crowd pleaser. Served over sweet potato rice making it even more unique.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner

Servings 4

Ingredients

  

• 1 lb sweet potatoes cubed
• 12 oz fresh green beans cut in half if long
• 1 tbsp olive oil
• 1 lb ground pork
• 1/2 inch fresh ginger grated
• 2 cloves garlic minced
• 1/2 tbsp sesame oil
• 1 tsp crushed red pepper omit if you don't want the heat or step it up if you want more of a bite
• 2 scallions sliced
• 1 bottle Primal Kitchen No Soy Teriyaki Sauce
• Salt & Pepper
• Sesame seeds for topping

Instructions

 

• Start by making your sweet potato rice by pulsing the cubed potatoes in your food processor
• Heat a medium skillet over med/high heat, add the olive oil
• Once hot add the riced sweet potato, season with salt and pepper, stirring the rice occasionally as you cook the pork and green beans. The sweet potato rice should be tender but not mushy. This should take about the same time as it does for you to finish the pork.  If it finishes early just turn the heat to low and stir to prevent burning.
• Heat another skillet on med/high, I use my lodge cast iron, and add the sesame oil once hot and add in the pork
• While the pork starts to cook, cook your green beans, as I mentioned above I steam mine in the microwave for 2 minutes as they finish cooking in the pan with the pork and sauce
• Keep stirring the pork to break it up, once it’s broken down keep cooking it.  And when you think it’s done, keep going, let it get nice and crispy! It’ll sizzle and pop just like bacon.
• Once crispy add the crushed red pepper, garlic and ginger continuously stirring so the garlic doesn’t burn for about 30 sec or until fragrant and pour in the teriyaki sauce
• Add in the green beans and lower the heat to a simmer, let simmer 5 minutes or until the sauce thickens
• Serve over the sweet potato rice, topped with sesame seeds and sliced scallions

Keyword Gluten Free, Whole30