I created this recipe based on the filling for Chinese wantons with pork and shrimp. Before going low carb, I’d make a big pot of soup with them and a bunch of veggies. Then, I went low carb and made the filling without the wrapper, just tossing the meat into the soup—I’ll make and post it later, when it gets cold.
So, if you like pork dumplings, you’ll like this meatloaf.
I don’t add shrimp to my recipe, because my husband is allergic to it. Add it or not—pork only is delicious.
I add half a package of gelatin to all meatloaves, because it improves the texture and helps it retain moisture. (Works for meatballs, too!) I discovered this from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook’s Illustrated.
I just spent the weekend in upstate New York and had the most delicious boy choy ever at Blue Mountain Bistro. They grill theirs and I don’t have a grill in NYC, so I sautéed mine. They were kind enough to share the ingredients and this is it, with the addition of sautéed mushrooms. I use Loriva pure roasted peanut oil
when I cook Chinese dishes because it smells and tastes so good in them. The dish turned out great and so full of flavor that I will make it again and it would work well to jazz up a plainer meat, like roasted chicken. Equally as good would be to add some chicken, pork or tofu and make it a one dish meal.
The pork loaf is high in umami taste with pork and Tamari and the bok choy has Tamari and mushrooms to give it that extra taste and help you forget you aren’t eating lots of carbs and fat!
Low Carb “Wonton” Pork loaf
1 ½ pounds ground pork or ¾ pound ground shrimp and ¾ pound ground pork
½ bunch scallions, sliced fine
1/4 cup milk
2 tablespoons low sodium Tamari
1 tablespoons sesame oil
1 tablespoon Korean red pepper (less if using a spicier red pepper)
½ bunch parsley, stems removed and chopped
½ package gelatin
½ -inch ginger, chopped fine or grated
2 cloves garlic chopped fine or grated
Good handful baby spinach, coarsely chopped
Preheat oven to 350. Put gelatin, milk and egg in a bowl and stir in gelatin, then add rest of the wet ingredients. Gelatin will soften. Add remaining ingredients. Bake 45 minutes. I cook half two nights in a row for my husband and I so both nights the meatloaf tastes great.
Baby Bok Choy with Oyster Mushrooms
1-pound baby bok choy, ends removed and rinsed well; separate stems and leaves
½ pound Oyster or other mushrooms, remove stem and chop coarsely
1 large clove garlic, chopped fine
½ piece ginger, chopped fine
1 tablespoon low sodium Tamari
½ tablespoon sesame oil
2 tablespoons sesame seeds, toasted at 350 in the oven for about 5 minutes or until they get lightly brown
Good quality peanut oil like Loriva or Extra virgin olive oil
Heat cast iron pan on high; coat bottom with peanut or olive oil. When hot, add mushrooms and cook, stirring occasionally, 5 minutes until water is released and they begin to brown. Add bok choy stems and cook, 3 minutes. Lower heat to medium low and add ginger and garlic and cook a couple minutes, until softened. Add leaves and cook until wilted. Add soy sauce and black pepper, stirring to coat. Turn off heat and add sesame oil and seeds.
Sign up for newsletter!