Asian Paleo Pork Bowls

This healthy, colorful recipe—made nutrient-dense with Trillium Wood Farm’s pasture-raised ground pork—is perfect for nights when you want to get dinner on the table quickly and with minimal cleanup!

Serve in lettuce cups, or overtop greens, cauliflower rice, or white rice (if you’re not eating grain-free)!


Total time: 30 minutes; Serves: 4; Adapted from The Keto Diet Magazine



  • 1 pound pasture-raised ground pork

  • 1 TBS grated fresh ginger (can sub powdered, if needed)

  • 5-6 garlic cloves, minced

  • 1 1/2 cups diced cucumber

  • 1 cup diced red bell pepper

  • 1 large carrot, grated

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup salted & roasted cashews or almonds, chopped (sub peanuts if not paleo)

  • 1/2 serrano chile, thinly sliced (remove ribs and seeds for less heat, or omit completely)

  • 3 TBS lime juice

  • 3 TBS coconut aminos (or soy sauce)

  • 1 TBS fish sauce (optional)

  • 16 Boston lettuce leaves, or 8 large romaine leaves (OR alternative to serve mixture over)





Step 1:

Combine pork, ginger, and garlic, mixing gently until just combined; let stand at room temperature for 15 minutes to meld flavors.

Step 2:

Heat a large skillet (either greased or non-stick) over medium-high heat. Add the pork mixture to the skillet and cook until the pork is browned, or about 5-6 minutes. Stir mixture to crumble the pork. Remove pork mixture and place in a large bowl. Add the rest of the chopped ingredients and stir to combine.

Step 3:

Stir together lime juice, fish sauce, and coconut aminos in a bowl and then add to the pork mixture. 

Put over top your choice of lettuce or rice and enjoy!