Tag Archives: pork

Paleo & Whole30 Sweet and Sour Meatballs

These delicious Paleo & Whole30 Sweet and Sour Meatballs are so much healthier and taster than the takeout version! It’s only sweetened with pineapple juice but so flavorful.

Whole30 Sweet and Sour Meatballs

Sweet and sour sauce dishes at Chinese restaurants used to be my go-to growing up. There’s something so addicting about the combination of 2 flavors, especially when they coat any kind of meat, and I love how these components balance each other out so well.

These days, I don’t ever get Chinese takeout, but the sugar content alone would make me feel horrible if I did, let alone all the gluten, soy, and MSG that are common at these restaurants. So, of course, I made a healthier, low-sugar version at home so I can enjoy it again, and it tastes even better than the original!

Paleo & Whole30 Sweet and Sour Meatballs Recipe

These Whole30 sweet and sour meatballs are made using real food substitutions but you won’t miss out on any of the delicious flavors. The sauce is sweetened with pineapple juice and coconut aminos, which has a naturally sweet flavor especially when cooked down like it is in this recipe.

The combination apple cider vinegar and sugar free ketchup provides that sour and tangy flavor that’s so tasty and addicting! This recipe makes a good amount of the sweet and sour sauce, so don’t throw it out if you have extra left over. You can always use it to pour on other meats and veggies, because it’s just that good.

Whole30 Sweet and Sour Meatballs
Whole30 Sweet and Sour Meatballs

Substitutions and Variations

While this Whole30 Sweet and Sour Meatballs are amazing as they are written, I completely understand if you want to try different variations depending on the ingredients you have on hand. Here are some way you can change it up:

  • You can use any combination of ground meat. I do like to add a little bit of beef when I make meatballs because it provides so much moisture and flavor. However, you’ll be cooking the meatballs in the sauce anyway, so leaner cuts like chicken or turkey will work as well.
  • The sauce can be thickened with other starches like arrowroot or potato. If you want to use something like coconut flour, I would reduce it to 2 tsp because coconut flour absorbs a lot of water.
  • Feel free to experiment with different vegetables to cook in the sauce. Broccoli, onions, and green beans can all work.
  • If you like your sweet and sour sauce extra sweet, you can add 1 or 2 medjool dates to the sauce ingredients before you blend it all together. I personally didn’t think that this was necessary, but I know many of you like things sweeter than me!
Whole30 Sweet and Sour Meatballs

Ways to Serve These Paleo & Whole30 Sweet and Sour Meatballs

These meatballs are just so good on their own, but even better if you have cauliflower rice to soak up all the delicious sauce. If you aren’t doing the Whole30 challenge and are fine with grains, you can serve with regular white rice (I’ve been loving basmati lately).

I’ve been eating these meatballs with rice and a side of steamed broccoli and it’s been one of my favorite meals that’s so healthy and balanced. What would you serve these meatballs with? I would love some other ideas!

Whole30 Sweet and Sour Meatballs
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Paleo & Whole30 Sweet and Sour Meatballs

These delicious Paleo & Whole30 Sweet and Sour Meatballs are so much healthier and taster than the takeout version! It’s only sweetened with pineapple juice but so flavorful.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 368kcal

Ingredients

  • 1 bell pepper cut into chunks, any color
  • Chopped green onions for garnish

Meatballs

  • 1 lb ground pork
  • 1/2 lb ground beef
  • 1/2 cup chopped onions
  • 1 egg
  • 1 tbsp coconut flour
  • 1 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Sweet and Sour Sauce

  • 1 cup pineapple juice no sugar added (drained from a can of pineapple chunks)
  • 1/2 cup water
  • 1/4 cup sugar-free ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup coconut aminos
  • 2 garlic cloves
  • 1 tbsp tapioca starch or arrowroot starch
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 400 degrees F.
  • Place all ingredients for the meatballs in the large bowl and mix together.
  • Form into golf sized balls and place evenly on a baking sheet, without have them touch each other. 
  • Bake for 15 minutes.
  • While the meatballs are baking, place all ingredients for the sweet and sour sauce in a blender and blend until smooth. 
  • Remove the meatballs once they are finished baking.
  • Pour the sauce into a large saucepan and heat over medium high heat until it comes to a boil. 
  • Add the meatballs and bell pepper, then reduce the heat to medium until everything comes to a simmer.
  • Simmer uncovered for 10-15 minutes until the meatballs are cooked through and the sauce has thickened. 
  • Remove from heat and sprinkle with chopped green onions before serving. 
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim) – Stove Top & Instant Pot Method!

These Kimchi Braised Keto & Whole30 Pork Ribs from the cookbook, Korean Paleo, are so delicious and addicting, you’ll want to make it over and over again. The spicy kimchi is magical with the fatty pork!

kimchi braised whole30 pork ribs

Kimchi fans, you are going to love this one! With my January Whole30 challenge going strong, I decided to share my favorite compliant recipe from my recently released cookbook, Korean Paleo.

Kimchi Braised Keto & Whole30 Pork Ribs Recipe

These Kimchi Braised Keto and Whole30 Pork Ribs, or Dweji Galbi Kimchi Jjim in Korean, have always been one of my favorite dishes that my mom would make. Because it’s so easy and simple to make compared to other Korean dishes, she made these Whole30 pork ribs when she was busy or feeling lazy, but those kind of recipes always turned out to be the tastiest meals for me and my brother.

kimchi braised whole30 pork ribs

Can Be Made on the Stove Top or the Instant Pot

The easiest way to make these Kimchi Braised Keto and Whole30 Pork Ribs is to use the Instant Pot. You literally throw everything in the pot and you let it do all the work for you during its 30 minute cook time.

However, if you don’t own the Instant Pot, you can just use the stovetop to cook these! There are just a few more steps involved, but it’s still a simple recipe that’s 100% worth it in the end. For me, there’s nothing better than spicy and tangy kimchi combined with meaty and fatty pork so this is a MUST-TRY if you are on the fence about making these Whole30 pork ribs.

kimchi braised whole30 pork ribs

Other Whole30-Friendly Recipes from Korean Paleo

If you are looking to cook from Korean Paleo while doing the Whole30 challenge, you totally can! Here are all the compliant recipes, along with ones that are easily adaptable:

Cooking with Bap (Rice Dishes) chapter:

  • Kimchi Bokkeumbap (Kimchi Fried Rice) (page 12) – without Gochujang
  • Korean Curry Rice (page 19) – omit coconut sugar
  • Kongnamul Bap (page 20) – omit honey in Mixing Sauce
  • Omurice (Omelet Fired Rice) (page 23) – omit maple syrup in ketchup and use sugar free ham

BBQs and So Much More (Protein Dishes) chapter:

  • Bulgogi (BBQ Beef) (page 28)
  • LA Galbi (BBQ Short Ribs (page 31) – omit maple syrup in marinade
  • Doenjang Gui (Doenjang Marinated Meat) (page 35) – omit honey in marinade
  • Dweji Galbi Kimchi JJim (Kimchi Braised Pork Ribs) (page 36)
  • Galbijjim (Braised Beef Short Ribs) (page 40)
  • Bossam (Pork Belly Wraps) (page 47) – omit honey
  • Tangsuyuk (Sweet and Sour Fried Pork (page 48) – replace honey with more coconut aminos
  • Kkanpung Saewoo (Sweet and Spicy Shrimp) (page 52) – omit honey
  • Nakji Bokkeum (Spicy Stir-Fried Octopus) (page 55) – omit honey
kimchi braised whole30 pork ribs

Piping Hot Soups and Stews

  • Doenjang Jjigae (Miso Paste Stew) (page 59)
  • Samgye-Tang (Ginseng Chicken Stew) (page 64)
  • Miyeok Guk (Seaweed Soup) (page 67)
  • Hobakjuk (Pumpkin Porridge) (page 71) – omit coconut sugar
  • Yukgaejang (Korean Spicy Beef Stew) (page 72)
  • Kongnamul Guk (Bean Sprout Soup) (page 75)

Not-Your-Typical Pancakes

  • Hobakjeon (Zucchini Pancakes) (page 93)
  • Kimchi Buchimgae (Kimchi Pancakes) (page 94) – use kimchi without sugar
  • Buchujeon (Garlic Chive Pancakes) (page 97)
  • Gamjajeon (Potato Pancakes) (page 98)
  • Haemul Pajeon (Seafood Pancakes) (page 101)

More Banchan Please? (Side Dishes)

  • Kkakdugi (Radish Kimchi) (page 105)
  • Sigeumchi Namul (Spinach Salad) (page 106)
  • Dongchimi (Radish Water Kimchi) (page 113)
  • Gaji Namul (Steamed Eggplant Salad) (page 114)
  • Gyeranmari (Rolled Omelet) (page 117)
  • Jangjorim (“Soy” Braised Beef and Eggs) (page 118) – omit honey
  • Gyeran Jjim (Steamed Egg Pot) (page 121)
  • Miyeok Muchim (Seaweed Salad) (page 122) – omit honey
  • Sukju Namul (Mung Bean Sprout Salad (page 126)
  • Gim Gui (Roasted Seaweed) (page 128)
  • Oi Sobagi (Stuffed Cucumber Kimchi) (page 133) – omit coconut sugar

Korean Kitchen Must-Haves

  • Mak Kimchi (Quick Kimchi) (page 173) – omit coconut sugar
  • Paleo Doenjang (Korean Miso Paste) (page 177)
  • Cauliflower Sticky Rice (page 182)
  • Sweet and Sour Dipping Sauce (page 184) – omit honey

As you can see, there are almost 40 recipes in the cookbook that you can cook from even if you are doing the Whole30 challenge! Not only are these recipes compliant, they are so bold and delicious in flavor and it’ll add such a variety to your dishes during your Whole30.

And if you have any questions about the special ingredients you need to cook from the book, make sure to check out this post on the essential ingredients you need for Korean Paleo cooking and where you can find them!

Grab Your Copy of Korean Paleo!

kimchi braised whole30 pork ribs
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Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim) – Stove Top & Instant Pot Method!

These Kimchi Braised Keto & Whole30 Pork Ribs from the cookbook, Korean Paleo, are so delicious and addicting you’ll want to make it over and over again. The spicy kimchi is magical with the fatty pork!
Course Main Course
Prep Time 5 minutes
Cook Time 30 minutes
Pressure Building Time 15 minutes
Total Time 35 minutes
Servings 3 servings
Calories 602kcal
Author Jean Choi

Ingredients

  • 2 lbs pork ribs
  • 1 large onion sliced
  • 4 cup kimchi well-fermented and sour, including the juice (sugar free for Whole30)
  • Water for stop top method
  • 1 green onion chopped
  • Optional: Cauliflower Sticky Rice, for serving (page 182 of Korean Paleo)

Instructions

Stovetop Method

  • Fill a heavy-bottomed pot or a Dutch oven two-thirds full of water. Heat over medium-high heat until it comes to a boil. Add the pork ribs. Reduce the heat to medium-low, cover and let simmer for 30 minutes. Drain the ribs and set aside. Discard the water.
  • Add the onion slices to the bottom of the same pot. Place the pork ribs on top of the onion slices. Then add the kimchi on top of the pork. Add enough water to cover the onion and the pork, but not the kimchi. Cover and bring to a boil over medium-high heat. Reduce the heat to low and let it simmer for 30 minutes. Check every 10 minutes, and add more water if needed.
  • Once the pork is tender, remove it from the heat. Transfer it to a large serving bowl and sprinkle with chopped green onion. Serve with Cauliflower Sticky Rice.

Instant Pot Method

  • Add the onion slices to the bottom of the Instant Pot. Place the pork ribs on top of the onion slices. Then, add the kimchi on top of the pork. You don’t need to add any liquid as the pork and kimchi will create its own while cooking. If it doesn’t come to pressure, add more kimchi juice, just enough to cover the bottom of the pot.
  • Close the lid, then make sure the pressure valve is sealed. Cook on high on manual pressure for 30 minutes. Once it beeps, release the pressure manually.
  • Open the lid, transfer the mixture to a large serving bowl and sprinkle with chopped green onion. Serve with Cauliflower Sticky Rice

Notes

TIP for non-Whole30ers: If the kimchi you use is overly fermented, it might yield a dish that’s a bit too sour for your taste. If this happens, you can stir in a little bit of coconut sugar to the final product to off set the sourness. 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Salsa Verde Paleo Pulled Pork Casserole (Whole30, Low Carb)

This Salsa Verde Paleo Pulled Pork Casserole is a great way to use up leftover pulled pork, and you’ll love how flavorful and delicious it is! It’s also low carb and Whole30 friendly.

Salsa Verde Paleo Pulled Pork Casserole

Ever since I made an endless amount of Instant Pot Pulled Pork with Dry Rub, I’ve been using the leftovers in all ways possible. It’s super yummy, but I can only eat so many pulled pork salads and tacos in a week, and I honestly don’t want to freeze any because we’ll be moving soon.

So to change up the flavors and make the leftovers a bit more exciting, I made this Salsa Verde Paleo Pulled Pork Casserole and I couldn’t be happier with the result.

Salsa Verde Paleo Pulled Pork Casserole Recipe

In this yummy recipe, pulled pork is combined with cooked cauliflower rice, then baked in a delicious and creamy salsa verde sauce to create a comforting and spicy casserole. If you don’t really like spicy flavors, you can use mild salsa verde instead and omit the optional jalapeño slices.

The eggs used in the sauce binds everything together so you don’t need to worry about having a watery casserole, which I get annoyed with when that happens. I like my casseroles thick and not falling apart when I’m serving it, thank you very much.

Salsa Verde Paleo Pulled Pork Casserole

Salsa Verde Paleo Pulled Pork Casserole

Other Add-in Options for This Recipe

This Salsa Verde Paleo Pulled Pork can be easily customized if you want to add other ingredients or make substitutions. You can always use shredded chicken for the protein instead of pork.

I think red bell peppers and chopped tomatoes are great too add in if you are looking to up your vegetable intake. If you love spicy food, you can even stir in chopped jalapeño peppers or additional hot sauce to the sauce mixture. If you can handle dairy (lucky you!), some high-quality cheese will also make it seriously delicious.

There are so many ways to switch up this dish to fit your liking, but if you don’t want to experiment, you’ll love the original recipe because it has a ton of flavors and textures that you won’t mind eating it all week!

Salsa Verde Paleo Pulled Pork CasseroleSalsa Verde Paleo Pulled Pork Casserole

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Salsa Verde Paleo Pulled Pork Casserole (Whole30, Low Carb)

This Salsa Verde Paleo Pulled Pork Casserole is a great way to use up leftover pulled pork, and you'll love how flavorful and delicious it is! It's also low carb and Whole30 friendly.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 347kcal
Author Jean Choi

Ingredients

  • 1 medium head of cauliflower or 4 cups of pre-riced cauliflower
  • 1 tbsp coconut oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 3 cups leftover pulled pork preferably minimally seasoned
  • 1 1/2 cups salsa verde
  • 1/4 cup full-fat coconut milk
  • 1/4 cup nutritional yeast
  • 1 tsp tapioca starch
  • 2 eggs
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • Optional: Sliced jalapeño peppers, sliced avocado, and/or cilantro for garnish

Instructions

  • Preheat oven to 350 degrees F and grease an 8x8 baking dish.
  • If your cauliflower isn't riced, quarter the head of cauliflower and remove the stems. Grate the florets with a box grater, or place the florets in a food processor and process into small crumbles that resemble rice.
  • Heat coconut oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for 5 minutes.
  • Add cauliflower rice and sauté until tender, about 5 minutes.
  • Turn off heat and add in pulled pork. Stir together.
  • Transfer the cauliflower and pulled pork mixture into the prepared baking dish.
  • In a separate bowl, whisk together salsa verde, coconut milk, nutritional yeast, tapioca starch, eggs, cumin, salt, and pepper.
  • Pour over the cauliflower rice and mix well.
  • Bake for 1 hour.
  • Remove from oven and let it cool with 10 minutes.
  • If using, top with jalapeño peppers, avocado slices, and/or cilantro before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.