Pork & Baked Eddo Breakfast Stir-fry
Breakfast is a non negotiable for me. I used to mainly consume sweet breakfasts but as I’ve healed my gut and my relationship with food more and more, I’ve come to crave savory breakfasts like this pork and eddo stir-fry.
Eddo is a type of taro root that is native to China and Japan. It’s hairy on the outside and slipper on the inside. When working with eddo you may find that you get a small rash on your hands. This is common and unrelated to autoimmune issues. It used to happen to me quite often when I first started using this root vegetable as a replacement for potatoes.
If you also have an intolerance to nightshade vegetables such as potatoes, eggplants and tomatoes, you may want to consider eddo as a substitute as well.
This meal comes together in about 20 minutes and serves 3-4 people.
(Makes 3-4 servings)
Ingredients:
For the pork:
2 tbsp avocado oil (or other neutral oil such as coconut)
1 red onion
1/2 cup kale stems, finely diced
1 lb lean ground pork
Salt, to taste
Pinch of cinnamon, to taste
1/4 tsp cumin
Pinch of sumac, to taste (omit for AIP phase 1)
Homemade Forager’s Blend (or store-bought nothing but the bagel seasoning) (optional, to finish)
Baked Eddo:
3 large eddos
1/2 tbsp garlic powder
1 tbsp avocado oil
Salt, to taste
Preparations:
Finely dice your onion and mince the kale stems.
Heat a skillet and add in the avocado oil. Once it’s hot enough, add the red onion and minced kale stems and cook until they’ve softened, about three to five minutes.
While they cook, prepare your eddo. Preheat your oven to 400F. Wash and peel the skin with a paring knife or vegetable peeler. Then, dice them into equal sized pieces.
Season the eddo with salt, garlic powder and avocado oil. Then, add them to a baking tray and bake for 20 minutes until they are crisp to the touch and soft.
While the eddo bake, finish your pork stir-fry. Once the kale stems and red onions have softened, add in the ground pork. Cook about 75% through.
Then, add salt, cinnamon, cumin and sumac. Continue to cook until the pork is fully cooked through. Then, remove from heat and sprinkle with some forager’s seasoning.
Remove the eddo from the oven and serve immediately. This will last in the fridge for four to five days.
