Ground Pork in Endive Boats
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 310 |
| Fat: | 24 g |
| Carbohydrates: | 1 g |
| Protein: | 19 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1 tsp 1 tsp Black Pepper
- 2 Tbsp 2 Tbsp Chives , chopped
- 5 cloves 5 cloves Garlic, minced
- 1/4 tsp 1/4 tsp Fish Sauce
- 2 tsp 2 tsp Ginger Root, minced
- 1/4 tsp 1/4 tsp Red Pepper Flakes
- 1 lb 1 lb Ground Pork
- 1 head 1 head Endive (Belgian)
- 1 1/2 1 1/2 Radish, slivered
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat a cast iron skillet on medium heat.
- Place ground meat into the skillet and crumble using a high heat rubber scraper.
- Add garlic, ginger, chives, and red pepper flakes to the meat, and continue to brown.
- When meat is almost cooked completely add the fish sauce, as well as the black pepper.
- Stir meat constantly to ensure the fish sauce is evenly distributed.
- Remove from heat and allow to cool.
- Serve in endive boats and garnish with slivers of radish.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
All the ingredients tasted good together, but I found it awkward eating off endive leaves and having the meat fall off as I ate. Maybe my endive was too small. The one I got, the whole head was only 2 fingers long and wide. And even that tiny, it cost $2! The endive tasted nice, slightly bitter. This dish was quick to fix..only took about 8 min, start to finish.
I think this dish needs rethinking. I wouldn’t make it again. I’ll use the leftover pork in an egg casserole.