Paleo Bun Cha
Discover the wholesome and flavorful world of "Paleo Bun Cha," a vibrant, grain-free twist on the iconic Vietnamese dish. This recipe combines tender, smoky grilled pork patties and succulent pork belly, marinated in a savory-sweet blend of fish sauce, coconut aminos, honey, garlic, and shallots. Instead of traditional rice noodles, spiralized zucchini provides a light, refreshing base, tossed with fresh herbs like mint, cilantro, and basil, plus a zesty kick from lime juice and chili. Served on crisp romaine lettuce leaves for a low-carb crunch, this dish is both healthy and satisfying. Perfect for paleo enthusiasts and anyone craving bold, aromatic flavors, this paleo-friendly Bun Cha is a quick, vibrant meal ready in just 50 minutes.
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Ingredients
- 500 grams ground pork
- 250 grams pork belly, thinly sliced
- 2 tablespoons honey
- 3 tablespoons fish sauce
- 3 tablespoons coconut aminos
- 4 cloves garlic, minced
- 2 medium shallots, minced
- 1 teaspoon ground black pepper
- 3 large zucchini, spiralized
- 1 cup fresh mint, chopped
- 1 cup fresh cilantro, chopped
- 0.5 cup fresh basil, chopped
- 1 small red chili, thinly sliced
- 2 whole lime, juiced
- 2 tablespoons coconut oil
- 8 whole romaine lettuce leaves
Directions
Step 1
In a large mixing bowl, combine ground pork, half of the minced garlic, half of the minced shallots, 1 tablespoon of honey, 2 tablespoons of fish sauce, 1 tablespoon of coconut aminos, and ground black pepper. Mix well until all ingredients are fully incorporated.
Step 2
Shape the pork mixture into small patties, about 8-10 patties depending on the size.
Step 3
In another bowl, combine the pork belly slices with the remaining honey, fish sauce, coconut aminos, garlic, and shallots. Mix well to coat the pork belly evenly with the marinade.
Step 4
Heat a grill pan or a barbecue over medium heat. Grease the surface with coconut oil using a paper towel.
Step 5
Grill the pork patties and pork belly slices, turning occasionally, until they are cooked through and have a nice char—about 4-5 minutes for patties and 3-4 minutes for pork belly per side.
Step 6
While the meat is grilling, prepare the salad by tossing spiralized zucchini, fresh mint, cilantro, basil, red chili, and lime juice in a large bowl until well mixed.
Step 7
To serve, place a few lettuce leaves on a plate as a base. Top with grilled pork patties and pork belly, then add a generous portion of the zucchini salad on top.
Step 8
Optionally, serve with additional lime wedges for squeezing, and enjoy your healthy, flavorful Paleo Bun Cha!
Nutrition Facts
| Serving size | (2496.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3671.2 |
| Total Fat 272.0g | 0% |
| Saturated Fat 110.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 630mg | 0% |
| Sodium 5226.6mg | 0% |
| Total Carbohydrate 141.9g | 0% |
| Dietary Fiber 41.7g | 0% |
| Total Sugars 82.4g | |
| Protein 186.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1599.6mg | 0% |
| Iron 36.1mg | 0% |
| Potassium 5228.1mg | 0% |
Source of Calories