Dan Dan-Style Pork
with roasted portobello mushrooms / broccoli

Name: Dan Dan-Style Pork
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 cloves Garlic, chopped; 1/2 cup Stock, any type; 1/4 cup Bragg's / coconut aminos; 1/2 tsp Arrowroot powder; 2 tsp Honey; 2 Tbsp Vinegar, rice; 1 Tbsp Oil, toasted sesame; 2 tsp Tahini (opt; sub Chinese sesame paste, black bean paste, or peanut butter); 2 tsp Hot sauce of choice, more or less to taste; 1/2 cup Cashews, chopped; 12 oz Broccoli, florets; 4 Mushrooms, portobello, stems removed; 1 Tbsp Cilantro, chopped; 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking; 1 lb Pork, ground; 2 tsp Oil, toasted sesame; 1 tsp Lemon juice

Active: 30 Total: 45

Original GF Paleo Vegetarian

This spicy, savory pork has made it to many of our community members' favorites lists. It's very adaptable, so feel free to try a different type of ground meat if you prefer. The previous version was featured in 2017, but this time we're serving the pork over roasted portobello mushrooms.

Ingredients

Metric

Servings:

Spicy (or not) Dan Dan Sauce:

Garlic - 4 cloves , chopped
Stock, any type - 1/2 cup
Bragg's / coconut aminos - 1/4 cup
Arrowroot powder - 1/2 tsp
Honey - 2 tsp
Vinegar, rice - 2 Tbsp
Oil, toasted sesame - 1 Tbsp
Tahini - 2 tsp (opt; sub Chinese sesame paste, black bean paste, or peanut butter)
Hot sauce of choice - 2 tsp , more or less to taste

Dan Dan-Style Pork with Portobello Mushroom and Broccoli:

Cashews - 1/2 cup , chopped
Broccoli - 12 oz , florets
Mushrooms, portobello - 4 , stems removed
Cilantro - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
Pork, ground - 1 lb
Oil, toasted sesame - 2 tsp
Lemon juice - 1 tsp

Prep

Garlic / Cashews / Broccoli - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Combine garlic, stock, aminos, arrowroot powder, honey, vinegar, toasted sesame oil (portion for sauce), and tahini. Add hot sauce according to your spice preference (the amount listed will make a fairly spicy sauce, so reduce or increase the amount listed if you’d like). (Can be done up to 5 days ahead)
Portobello mushrooms - Scrape out gills and remove stems. (Can be done up to 2 days ahead)
Cilantro - Chop cilantro.

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Make

Heat oven to 400F / 204C.
Toss broccoli with first portion of cooking oil and spread out on one half of a sheet pan. Brush portobello mushrooms with second portion of cooking oil and place them on the second half of the same sheet pan. (Note: Use two sheet pans if you need more room.) Season everything with some salt and pepper.
Transfer broccoli and mushrooms to the oven and roast until both are tender, 20 to 25 minutes. Halfway through cooking, remove the pan from the oven and flip mushrooms (pat them dry with paper towels if they have released a lot of moisture) and give broccoli a stir.
When mushrooms and broccoli are nearly finished cooking, heat a wok or skillet with third part of cooking oil over medium-high heat. Add pork to heated oil. Saute, breaking pork apart, until nearly cooked through, ~5 minutes.
Give sauce a stir and pour over top of pork. Simmer until sauce thickens and pork is cooked.
Toss broccoli with toasted sesame oil (portion for pork) and lemon juice.
Divide mushrooms between serving plates and spoon pork over top. Finish with cilantro, cashews, and some hot sauce (not in ingredients list) if you’d like more heat. Enjoy broccoli on the side.

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