This recipe can easily be made in under 30 minutes and is perfect to serve for a crowd or a quick weeknight family meal. Not only is it delicious, but it's also healthy and includes our collagen-rich bone broth. This recipe was created by our friend Ashley over at Local Haven.
Chile Ground Pork
- 1 tablespoon coconut oil
- 1 shallot, chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon fermented chili paste
- 1 pound ground pork
- 1 tablespoon fish sauce
- 1 tablespoon tamari or soy sauce
- 1 cup Bonafide Provisions Frontier Bone Broth
- 2 teaspoons rice vinegar *optional
- 1 head of Butter Lettuce, washed and separated into individual leaves
- 1 English cucumber, halved and thinly sliced
- 1 serrano pepper, thinly sliced
- 2 scallions, thinly sliced
- 1 lime, sliced into wedges
- Fresh basil, cilantro, mint
- Chili fermented paste or another fermented hot sauce
- In a medium skillet over medium heat, melt coconut oil and then add shallot and garlic. Cook for about 4 minutes until the shallot has softened.
- Increase the heat to medium-high and add the pork and chili paste. Cook, stirring occasionally until the pork is almost cooked through.
- Add fish sauce and soy sauce and cook until the moisture in the skill is evaporated.
- Pour in the bone broth, reduce the heat to a simmer and cook, stirring occasionally until the liquid is evaporated, about 15 minutes.
- Remove the skillet from the heat and mix in the vinegar mixture. Taste and season with salt or more chili paste if needed.
- Remove meat from the warm skillet to allow the meat to cool slightly, and the flavors to come together.
- To serve, I like to set up different topping options for my guest to build their own. Start with a lettuce cup, fill with chile ground pork, top with cucumbers, scallions, peppers, fresh herbs and a bit of chili paste. Maybe a squeeze of lime juice.