Description

A quick and easy keto-friendly dish featuring crispy ground pork and fresh vegetables that captures the flavors of an egg roll without the wrapper. Perfect for low-carb meals and busy weeknights.

Ingredients

Scale

1 pound ground pork
4 cups shredded green cabbage (about half a medium head)
1 medium carrot, shredded or julienned
3 stalks green onions, thinly sliced (separate white and green parts)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
1 tablespoon sesame oil
3 tablespoons soy sauce or tamari (use tamari for gluten-free)
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 tablespoons neutral cooking oil (avocado or canola oil)

Instructions

Prepare your ingredients: shred 4 cups of green cabbage finely, shred 1 medium carrot, mince 3 cloves of garlic, grate 1 tablespoon of fresh ginger, and slice 3 green onions thinly, separating the white and green parts. This should take about 10 minutes.
Heat a large skillet over medium-high heat and add 2 tablespoons of neutral cooking oil. Warm until shimmering but not smoking, about 2 minutes.
Add 1 pound of ground pork to the skillet. Break it up with a spatula and cook, stirring occasionally, until mostly browned and starting to crisp on the edges, about 6-8 minutes. Drain excess fat if needed, leaving enough to cook the veggies.
Stir in the minced garlic, grated ginger, and the white parts of the green onions. Cook for about 1 minute until fragrant, stirring frequently to avoid burning.
Add the shredded cabbage and carrot. Stir well to combine, then press down the mixture with the spatula to let it caramelize and crisp on the bottom. Let cook undisturbed for 3-4 minutes, then stir and repeat once more to develop good color and texture.
Pour in 3 tablespoons soy sauce or tamari, 1 teaspoon rice vinegar, and 1 tablespoon toasted sesame oil. Add red pepper flakes if using. Stir thoroughly and cook for another 2 minutes so flavors meld and cabbage softens but remains slightly crunchy.
Taste and adjust seasoning with salt and pepper as needed. Add the green parts of the sliced green onions and give a final stir. Remove from heat.
Serve immediately, scooping into bowls and enjoying the mix of crispy pork and tender veggies.

Notes

Do not overcrowd the pan to maintain crispiness; cook in batches if doubling. Use a heavy-bottomed skillet to hold heat evenly. Let the pork and cabbage sit undisturbed to develop crispy edges. Drain excess fat carefully to avoid sogginess. Reheat leftovers gently in a skillet to preserve crispiness; avoid microwaving. Fresh ginger brightens the dish more than dried powder. Sesame oil adds essential nutty aroma and flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl (approximatel
Calories: 320
Fat: 22
Carbohydrates: 6
Fiber: 2
Protein: 25

Keywords: keto, low carb, egg roll in a bowl, ground pork, crispy, quick dinner, keto recipe, gluten-free, healthy, easy recipe