Prep time: 45 min active • Cook time: 60 min • Yield: 6 to 8 servings

Ingredients

Chinese barbecue pork marinade

• 2 ½  to 3 pounds lean pork roast
• 2 tablespoons coconut sugar
• 2 teaspoons molasses
• 2 teaspoons honey
• 1 tablespoon sherry or cooking sherry
• 1 tablespoon coconut aminos, or organic tamari if you aren’t a Paleo purist
• 1 tablespoon fish sauce
• 2 teaspoons toasted sesame oil
• 1 tablespoon coconut oil, melted
• 2 tablespoons tomato paste
• 1 teaspoon Chinese five spice, ground
• ½ teaspoon white pepper
• 4 cloves garlic, finely minced

• 2 teaspoons honey
• 1 tablespoon toasted sesame oil
• 3 tablespoons coconut aminos, or organic tamari if you aren’t a Paleo purist
• ½ teaspoon white pepper
• 2 medium heads cauliflower
• 2 to 4 tablespoons coconut oil
• 1 medium onion, diced
• 1 tablespoon coconut oil
• 6 scallions, thinly sliced, white and green parts
• 1 cup or more mung bean sprouts
• ¾ to 1 cup fresh or frozen peas
• 4 scrambled eggs

Directions

For pork

1. Cut pork into chunks or strips about 3-inches thick. Combine all ingredients except pork in a bowl and whisk together. Add chunks of pork and be sure all meat is coated well with marinade. Cover tightly and refrigerate overnight. You can also put pork and marinade in a large plastic bag, remove all the air, seal, and refrigerate the bag.
2. When you are ready to roast the meat, let it sit out to reach room temperature. Preheat oven to 475º F and move oven rack to the top third of the oven. Line roasting pan with foil. Insert wire baking rack in pan on top of foil. Roast for 20 to 25 minutes. Turn and roast for another 15 minutes. Check internal temperature and roast to 145º to 160º F. Let rest 10 minutes before cutting into ½-inch pieces. You can make the pork a day ahead of the fried “rice”. If you so, wait until you are preparing the “rice” before dicing the pork.

1. In a small bowl, mix honey, sesame oil, aminos, and white pepper. Set aside. You will be mixing this with the cauliflower rice later.
2. Cut cauliflower into florets. Discard the hard inner core and larger stems. Pulse in a food processor, in batches, until the size of rice. It will take several pulses per batch. You should end up with 6 to 8 cups. Set aside.
3. In a large skillet or a wok, heat 1 tablespoons coconut oil to medium-high.  Add diced onion, reduce heat to medium or medium-low and cook until translucent, about 5 to 7 minutes.
4. Add another tablespoon oil to the pan and increase heat to medium. Add half the cauliflower rice and sauté until tender, but not soft. Scoop into a large bowl. Repeat with the rest of the cauliflower rice. You will have to do this in two batches.
5. Pour rice seasonings you made in step 1 over the rice and toss.
6. Add 1 tablespoon coconut oil to sauté pan or wok, quickly sauté/ stir-fry scallions for about 1 to 2 minutes, add bean sprouts, peas, and scrambled eggs. If the pan is big enough you can add in the pork and “rice” and toss together. If not, toss everything in the large bowl of seasoned “rice”. Serve immediately. This dish also reheats well. Serve with fish sauce, aminos/tamari and siracha.

Notes: Pork fried rice is the biggest seller in Chinese restaurants, and you thought you had to give it up. This is a healthier and very flavorful Paleo version. You can also add any other vegetables you like: snow peas, bok choy, carrots, celery, water chestnuts…. The marinated pork is fabulous! I studied 5 or 6 recipes for Chinese Barbecue Pork (Cha Siu) and came up with a version I know you’ll like. Even if you don’t make the full Pork Fried “Rice” recipe, make the Chinese barbecue sauce. By the way, it’s fabulous on ribs also.