Today I did the one-hour glucose screening test for gestational diabetes. I had to drink a bottle of this nasty stuff and I felt sick for hours afterwards. I haven’t had a carbonated sugary drink in months, maybe years since I didn’t drink sodas pre-Paleo. This was like a Fanta but so sweet my teeth hurt.
When I had an outburst about it on my personal Facebook page while I waited for the needle, some friends informed me certain labs actually allowed you alternatives for the glucose “hit” this bottle of nastiness was supposed to provide. Grape juice, jelly beans and a full meal were the better options. I just wish I had known about this before I was already halfway through the process *shaking my fist at the skies*
After that ordeal, I decided something simple and steamed would be served for dinner to cleanse the palate. This dish is traditionally cooked with some fermented black beans but we now avoid beans as part of Paleo. It came out really good despite the lack of beans.
Grab some pork finger ribs and chop them into 1-2 inch sections. I had a lot of fun doing this with my meat cleaver! Put these in a bowl and squeeze the liquid from some ginger into the bowl. A garlic press is an ideal tool for this.
Add the wine/sherry, coconut aminos, tapioca flour, sesame oil, salt, pepper and garlic to the bowl as well and marinate for at least 30 minutes.
Chop up some green onion and shitake mushrooms.
When you are ready to start steaming, pour the pork into a steaming dish and add the mushrooms.
20 to 30 minutes later, the pork should be ready.
You’ll need:
- 2-3 lb Pork finger ribs, chopped into 1-2 inch sections
- 2 TBSP cooking wine or dry sherry
- 4 TBSP coconut aminos
- 1 TBSP tapioca flour
- 2 tsp sesame oil
- 2 tsp sea salt
- 1/4 tsp white pepper
- Liquid from 10 slices of ginger (I used a garlic press)
- 6 cloves of garlic, chopped finely
- 2 green onions, chopped
- 1/2 lb shitake mushrooms chopped (Optional)
- Combine ribs in a large bowl with wine, coconut aminos, flour, sesame oil, salt, pepper, ginger liquid and garlic. Allow to marinate for at least 30 minutes.
- Transfer onto a steaming plate and combine with mushrooms if using
- Steam on high for 20-30 minutes until pork is cooked (there should be no red)
- Garnish with green onion and serve
Server this with a nice salad or even better cauliflower rice that can soak up the amazing sauce.
