Ingredients
- 3 Tbsp avocado or coconut oil
- 2 Tbsp curry powder
- 2 tsp garlic minced
- 1 1/2 lb boneless pork cubed, I used tenderloin
- 1 red pepper diced
- 1 Tbsp apple cider vinegar
- ½ tsp salt
- 2 cups water
- 1 head cauliflower
Servings: servings
Instructions
- Heat 2 T oil in large saucepan over medium heat.
- Add curry powder and garlic, cook and stir 1-2 min until garlic is golden.
- Add pork, cook and stir 5-7 min or until pork is barely pink inside.
- Add pepper and vinegar. Cook about 3 min until pepper is just tender, sprinkle with salt.
- Add water, bring to a boil.
- Reduce heat to low and simmer 30-40 min until liquid is reduced and pork is tender. Add additional water if needed.
- Meanwhile, cut cauliflower into 2 in pieces.
- Place in food processor and pulse until it is just about the size of rice. Do not puree this!
- Heat remaining 1 T of oil in large skillet over medium heat.
- Add cauliflower, cook and stir about 5 min or until crisp-tender. Do not overcook!
- Serve pork over cauliflower rice.
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