Walking With Jesus

This is all made in one skillet, and is really delicious!

Sauce

6 tablespoons coconut aminos

5 tablespoons water

1 tablespoons oil

1/2 teaspoon molasses

3 teaspoons swerve

1 ½ teaspoons apple cider vinegar

1/4 teaspoon gluten-free buffalo sauce

1 teaspoon gluten-free sweet chili sauce

Pork

1 onion, chopped

2 pounds ground pork

salt & pepper (to taste)

½ tablespoon oil

Vegetables

½ tablespoon oil

16 oz pre-purchased tri-color coleslaw, important to get tri-color

1 teaspoon chopped garlic

1/4-inch piece fresh ginger or 1/8 to 1/4 teaspoon of ground (dried) ginger

Cooked rice, we like Jasmine rice

 Sauce:


Whisk together the following ingredients in a small measuring cup, and set aside:

Six tablespoons Coconut aminos, 5 tablespoons water, 1 tablespoon oil, 1/2 teaspoon molasses, 3 teaspoons swerve, 1 1/2 teaspoons apple cider vinegar, 1 teaspoon sweet chili sauce, and 1/4 teaspoon buffalo sauce.

• Start cooking pork:


1 chopped onion, 2 pounds ground pork, salt & pepper

Heat a large skillet over medium-high heat. Once hot, add the onion and pork. Lightly season with salt & pepper, and stir-fry to break up the meat JUST until no longer pink. Use paper towels to drain.

• Brown pork:


Place the skillet back over medium-high heat. Add ½ tablespoon oil and continue stir-frying until the pork is cooked through and browning, it adds a lot of flavor.

• Deglaze:


Once the pork is browned, add 2-3 tablespoons of water to the skillet to deglaze. Scrape all the browned bits off the bottom of the pan and stir them into the pork mixture. This is an important step, all the flavor is concentrated there, plus doing this prevents your skillet from scorching later. Remove the pork to a bowl and set aside.

• Cook cabbage:


Place the same skillet back over medium-high heat. Add ½ tablespoon oil, then add the tri-color coleslaw and stir fry, this can take up to 20 minutes or more, depending on your desired doneness.

• Add garlic and ginger:


Reduce the heat to medium. Stir the garlic and ginger into the cabbage and stir fry until fragrant, about 3 – 4 minutes.

• Finish stir-frying:

Add the pork mixture to the cabbage, along with the sauce (whisk through the sauce one more time before pouring it into the skillet.) Increase the heat to medium-high and stir fry for a few minutes, until the sauce is coating the food evenly and the cabbage is done to your liking.

Serve immediately over cooked rice, we like Jasmine rice.  If desired, sprinkle sesame seeds or chopped cilantro over individual plates.

• Consider serving this sauce on the side: mix 1 cup gluten-free mayonnaise or sour cream with 2 teaspoons sweet chili sauce, and ½ teaspoon sesame seeds.