Keto Korean Zucchini Noodles with Spicy Pork

Ingredients

• about 450 g Ground Pork
• 4 medium Zucchini
• 2 tbsp Soy Sauce (Tamari)
• 1 tbsp Gochujang (Korean Chili Paste)
• 1 tsp Swerve (Granular)
• 2 cloves Minced Garlic
• 1 tsp Ginger
• 1 tbsp Sesame Oil
• 1 tsp Rice Vinegar
• 2 tbsp Green Onions (Scallions)
• 1 tsp Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the about 450 g ground pork and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes. Drain off any excess grease from the skillet.
2. 2Add the 2 tbsp soy sauce (tamari), 1 tbsp gochujang (Korean chili paste), 1 tsp Swerve (granular), 2 cloves minced garlic, 1 tsp ginger, 1 tbsp sesame oil, and 1 tsp rice vinegar to the skillet with the pork. Stir everything together well and continue to cook for 2-3 minutes, or until the sauce has thickened slightly and coats the pork.
3. 3While the pork mixture is cooking, prepare the zucchini noodles. You can do this by lightly sautéing them in a separate, clean skillet over medium heat (176.7°C / 175°C) for 2-3 minutes until they are slightly tender, or by quickly blanching them in boiling water for 1-2 minutes for a softer texture. If blanching, drain them well immediately after.
4. 4Divide the prepared zucchini noodles between four serving bowls.
5. 5Spoon the spicy ground pork mixture evenly over the zucchini noodles in each bowl.
6. 6Garnish the dish with the 2 tbsp green onions (scallions) and 1 tsp sesame seeds.

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