Ginger Pork Poppers with Citrusy Slaw
These ginger scallion pork poppers deliver big, bold flavor in a tiny delicious package. They're incredibly easy to make, and ready in a little over 30 minutes. The recipe calls for searing, then baking the patties which gives them a crispy golden crust and tender interior. They pair perfectly with citrusy slaw for a super clean, super flavorful Whole30 dinner recipe.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 2 c shredded red cabbage
- 2 c shredded green cabbage
- 1 bell pepper thinly sliced
- 4 green onions thinly sliced
- 1/2 c chopped cilantro
- 1/2 c shredded carrots
- 1/4 c sesame seeds
Heat the oven to 400F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground pork, green onions, carrots, ginger, salt, pepper, garlic power, and onion powder. Mix until all ingredients are thoroughly combined. Note: for best texture, grate the carrots on a box grater using the smaller holes.
Form 2-ounce portions of the pork mixture into patties, and set aside. A standard sized ice cream scoop is the perfect portion size, and should result in 12 poppers total.
Place a cast iron skillet over medium high heat. Add the olive oil and heat until it shimmers. Place half the patties into the skillet and sear for 2 minutes; flip, then sear the remaining side for an additional 2 minutes. Transfer the seared patties to the parchment lined baking sheet. Repeat with the remaining patties.
Transfer the baking sheet to the oven. Bake 10-12 minutes, or until the center of the poppers reach 160°F on an instant read thermometer.
While the poppers bake, make the slaw. Combine the shredded cabbages, bell pepper, green onions, cilantro, carrots, and sesame seeds in a large mixing bowl.
Add all dressing ingredients to a blender. Blender on high until the dressing is smooth. Pour the dressing over the slaw, and toss until well combined.
Divide the slaw between four plates or bowls, then top with 3 pork poppers. Leftover pork keeps in the fridge for up to 5 days in a tightly sealed container. Leftover slaw keeps in the fridge for 3 days in a tightly sealed container.
Calories: 595kcal | Carbohydrates: 24g | Protein: 24g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0g | Cholesterol: 90mg | Sodium: 777mg | Potassium: 863mg | Fiber: 7g | Sugar: 12g | Vitamin A: 9000% | Vitamin C: 168.3% | Calcium: 190% | Iron: 4%