In a skillet, on medium heat, brown the pork until cooked.
Add the garlic and saute until lightly browned (about 30 seconds).
Add the cabbage, carrots, soy sauce, coconut aminos, and ginger, and sauté until just tender.
Turn the heat down to low.
Push the cabbage and pork mixture to the sides of the skillet, making a hole in the center. Crack an egg and crumble until well cooked.
Stir in the sriracha and drizzle with sesame oil. Serve and eat happy!
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).