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Air Fryer Crispy Pork Over Coconut Lime Cauliflower Rice

Air Fryer Crispy Pork Over Coconut Lime Cauliflower Rice

From the pages of The “I Love My Air Fryer” Low-Carb Recipe Book, this Crispy Pork Over Coconut Lime Cauliflower Rice recipe is tasty, quick, and good for you too. By thinly slicing the pork prior to cooking, you allow the air fryer to give this succulent meat those delicious crispy edges, which adds another dimension of flavor and texture to the dish. 

In The “I Love My Air Fryer” Low-Carb Recipe Book, learn how to use the hottest kitchen appliance—the air fryer—to create low-carb meals that are quick, easy, and most importantly delicious.

175 low-carb recipes for satisfying, whole-food dishes for every meal from breakfast to dinner to snacks in between, perfect for fans of the air fryer who follow any of the low-carb diets!

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Ingredients

Directions

1. To make Pork: In a medium bowl, whisk together avocado oil, coconut aminos, red chili paste, mustard, and erythritol. Set aside 1⁄2 of marinade. Add pork strips to bowl with remaining marinade and toss. Refrigerate pork covered 30 minutes.
2. Preheat air fryer at 350°F for 3 minutes. Pour water in bottom of air fryer to ensure minimum smoke from fat drippings.
3. Add pork to ungreased air fryer basket. Cook 7 minutes. Toss. Cook an additional 10 minutes.
4. Transfer pork to bowl with remaining marinade and toss. Set aside.
5. To make Cauliflower Rice: In a large skillet, heat coconut oil over medium-high heat 30
seconds. Add riced cauliflower, scallion whites, and garlic. Toss, then place lid on skillet, reduce heat to low, and let steam 2 minutes.
6. Uncover skillet and stir in coconut milk, lime juice, lime zest, and salt. Let cook uncovered an additional 5 minutes until heated through.
7. Serve Pork over Cauliflower Rice and garnish with scallion greens.
8. Enjoy!

Ingredients

  • For Crispy Pork:
  • 2 tablespoons avocado oil
  • 2 tablespoons coconut aminos
  • 2 teaspoons red chili paste
  • 2 teaspoons yellow mustard
  • 2 teaspoons granular erythritol
  • 1 (1-pound) pork shoulder, trimmed and thinly sliced into 1" strips
  • 2 tablespoons water
  • For Cauliflower Rice:
  • 1 tablespoon coconut oil
  • 3 cups riced cauliflower
  • 6 scallions, whites and greens separated
  • 4 cloves garlic, peeled and minced
  • 1 cup canned unsweetened coconut milk
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 1⁄2 teaspoon salt

Directions

1. To make Pork: In a medium bowl, whisk together avocado oil, coconut aminos, red chili paste, mustard, and erythritol. Set aside 1⁄2 of marinade. Add pork strips to bowl with remaining marinade and toss. Refrigerate pork covered 30 minutes.
2. Preheat air fryer at 350°F for 3 minutes. Pour water in bottom of air fryer to ensure minimum smoke from fat drippings.
3. Add pork to ungreased air fryer basket. Cook 7 minutes. Toss. Cook an additional 10 minutes.
4. Transfer pork to bowl with remaining marinade and toss. Set aside.
5. To make Cauliflower Rice: In a large skillet, heat coconut oil over medium-high heat 30
seconds. Add riced cauliflower, scallion whites, and garlic. Toss, then place lid on skillet, reduce heat to low, and let steam 2 minutes.
6. Uncover skillet and stir in coconut milk, lime juice, lime zest, and salt. Let cook uncovered an additional 5 minutes until heated through.
7. Serve Pork over Cauliflower Rice and garnish with scallion greens.
8. Enjoy!