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DaiLo Pork & Fried Watermelon with Cauliflower Rice

dailo_pork_watermelon.jpg

 

Author:  Mel Joulwan

Cook Time: 30 minutes

Serves:  2-3, Whole30 Compliant

 

Ingredients- Rice:

  • 1 large head cauliflower

  • 1 tablespoon coconut oil or lard

  • 3/4 teaspoon salt minced (optional)

 

Ingredients- Stir-Fry:

  • 1/4 cup arrowroot powder or tapioca starch

  • 1 cup diced watermelon (1/2-inch dice)

  • 1-2 tablespoons lard, coconut oil, or extra-virgin olive oil

  • 3 cloves garlic

  • 1 pound ground pork

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon coconut aminos

  • juice of 1/2 lime (about 1 tablespoon)

  • 1 teaspoon rice vinegar

  • 6 scallions, dark green part only, thinly sliced

  • 12 large basil leaves, coarsely chopped

  • a handful pork rinds, crushed into coarse dust

     

Directions:

  1. Cook the cauliflower rice. Rice the cauliflower in a food processor. Warm the coconut oil in large, nonstick skillet over medium-high heat, 2 minutes. Add the cauliflower and salt; toss to combine. Cook the cauliflower for 2 minutes, stirring occasionally, then cover the skillet and reduce the heat to low. Let it cook while you make the stir-fry.

  2. Fry the watermelon. Place the arrowroot or tapioca in a flat bowl and add a generous pinch of salt; stir with a fork to combine. Pat the watermelon gently with paper towels to dry the surface, then toss the diced watermelon in the tapioca starch until it’s coated. (It will look like Turkish Delight!) Warm 1 tablespoon fat in a large, nonstick skillet over medium-high heat, 2 minutes. When the fat is hot, add the watermelon cubes to the pan and toss them with two wooden spoons to coat them in the fat. It’s very important that the oil is hot and that the watermelon cubes don’t touch and aren’t crowded in the pan. You want the cubes to fry, not steam. Stir-fry for 2-3 minutes, until the cubes are lightly browned. Transfer them to a plate.

  3. Cook the pork. Place 2 teaspoons fat in the same pan and warm it over low heat. While the fat heats, peel and crush the garlic cloves and add them to the pan; stir-fry 30 seconds. Crumble the pork into the pan, increase the heat to medium high, and cook the meat, breaking it up with a wooden spoon to form very small crumbles. Season with the salt and pepper and cook the pork until is no longer pink, about 5 minutes.

  4. Bring it home. When the pork is cooked through, add the coconut aminos, lime juice, and rice vinegar; toss to combine and stir-fry until the liquid is mostly evaporated. Remove from the heat and add the scallions, basil, and watermelon; toss to combine.

  5. To serve, divide the cauliflower rice and stir-fry among individual serving bowls, then sprinkle with crushed pork rinds.