Zhu Rou Bao

Zhu Rou Bao is a flavorful Paleo Chinese burger made with tender pork, wrapped in a fragrant cauliflower bun. This dish brings together authentic Chinese flavors in a healthy, low-carb package that satisfies your cravings.

Ingredients

• 450g ground pork
• 1 tablespoon coconut aminos
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon green onions, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 medium head cauliflower (about 600g)
• 2 large eggs
• 1 tablespoon almond flour
• 1 teaspoon olive oil for cooking

Steps

1. Preheat the oven to 200°C (400°F).
2. Remove the leaves and stem from the cauliflower and cut it into florets.
3. Steam the cauliflower florets for about 10 minutes until tender, then drain and let cool slightly.
4. In a food processor, pulse the steamed cauliflower until it resembles rice. Transfer to a clean kitchen towel and squeeze out excess moisture.
5. In a bowl, combine the cauliflower rice, eggs, almond flour, and a pinch of salt. Mix until a dough forms.
6. Divide the dough into 4 equal portions and shape each portion into a round patty. Place them on a baking sheet lined with parchment paper.
7. Bake the cauliflower buns in the preheated oven for 20 minutes, flipping halfway, until golden brown.
8. In a skillet, heat olive oil over medium heat. Add ground pork, coconut aminos, ginger, garlic, sesame oil, green onions, black pepper, and salt.
9. Cook the pork mixture for about 8-10 minutes, stirring occasionally until fully cooked.
10. Assemble the burgers by placing a generous amount of the pork mixture between two cauliflower buns. Serve immediately.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for paleo and low-carb diets.

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