Teriyaki Pork and Cabbage

Teriyaki Pork and Cabbage is a quick and easy, savory-sweet stir-fry made with ground pork, crisp-tender chopped cabbage, tossed in a coconut amino and ginger sauce. I like to serve it with cauliflower rice keeping it Paleo and Whole30 friendly. If you love healthier take-out options you’ve come to the right place! Here are a just a few of our favorites! Easy Beef Lo Mein, Korean Ground Beef, Crispy Honey Mustard Chicken, and Egg Roll In A Bowl, The whole family will love them!

Why You’ll Love This Recipe

Quick and Easy Cleanup: Made in one pan in under 30 minutes, making it an ideal, low-stress weeknight dinner.

Excellent for Meal Prep: The leftovers hold up well, making it easy to reheat for lunches or breakfast with fried eggs.

Healthy and Nutritious: It is packed with vegetables, and you can easily add more (like broccoli or carrots) to increase the nutritional value.

It’s Paleo and Whole30: Having no gluten, grains, dairy, or soy sauce, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Ground pork: is typically derived from the shoulder of the pork, pork butt or loin trimmings and has been finely minced or ground. I like Grass Roots Coop for the best pasture raised ground pork!

Savoy cabbage: is similar to green cabbage bit a bit milder and sweeter with leaves that are looser and somewhat crinkled.

Sesame oil: commonly used in Asian and Middle Eastern cuisines, it is derived from sesame seeds.

Green onion: also known as scallions, are a mild-flavored immature onion harvested before a big bulb forms.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor. I like to purée it for this teriyaki pork and cabbage dish.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Coconut aminos: is a gluten free and soy-free alternative to traditional soy sauce. It brings a rich umami flavor and a subtle saltiness and sweetness to a dish.

Rice vinegar: is a mild, slightly sweet, low-acid condiment made from fermented rice.

Ginger root: imparts a zesty, warm flavor that elevates the overall taste with a hint of spiciness and a deep aroma.

Gochugaru Korean chili pepper flakes: is a sun-dried Korean chili powder or flake with a mild, slightly sweet, and smoky flavor.

Black sesame seeds: are tiny, nutrient-dense oil seeds having a rich, nutty flavor.

Instructions

In a small bowl: whisk together the coconut aminos, sesame oil, rice vinegar, Korean chili flakes, and ginger. Set aside.

Heat the sesame oil in a large pan: on medium high heat.

Add the ground pork: breaking apart and cooking till no longer pink.

Add the chopped cabbage: green onions, garlic, salt and pepper, stirring well and cooking till the cabbage begins to soften and caramelize around the edges.

Lower heat to medium: and stir in the sauce.

Cooking: for another 3-4 minutes, stirring occasionally.

Garnish: with sliced green onions and sesame seeds if desired.

Enjoy!

Recipe Tips and Tricks

Chop the cabbage small and uniformly: as it will cook evenly and caramelize slightly quicker making this teriyaki ground pork and cabbage even more flavorful.

Wait to add the salt at the end: as some coconut aminos or soy sauces are higher in sodium and you may not need it.

Chop the veggies ahead: and store in airtight glass containers in the fridge making prep time even easier on busy weeknights.

Recipe Variations

Add extra veggies: such as carrot sticks, cut up snap peas, or broccoli.

Green cabbage: is perfect instead of savoy cabbage.

Sesame seeds: I use black sesame seeds as they have a slightly stronger flavor profile that white but either is a great option for garnishing this teriyaki ground pork and cabbage.

Storage Tips

You can store this teriyaki pork and cabbage in the fridge for 3-4 days when placed in an airtight glass container. While it is safe to freeze for up to 3 months in an airtight glass container, I prefer not to freeze this one as the cabbage will not hold up it’s tender-crisp texture.

FAQ’s About Teriyaki Pork and Cabbage

What can I add to make this a full meal?

Carrots, red bell peppers, onions, snap peas, or broccoli. Or serve over rice or cauliflower rice.

What are common mistakes when making in pork stir-fry?

Using the wrong oil, cutting the veggies too large, not using enough heat, or adding the sauce too soon.