NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

2 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

2 cups Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the pork tenderloin into 1-inch cubes and thinly slice the pork belly into small strips.

• 2

  Season all the pork pieces evenly with the sea salt and black pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and add the pork belly strips first, cooking until the fat renders and the edges are crispy.

• 4

  Add the pork tenderloin cubes to the skillet with the belly, searing until golden brown on all sides and the pork is cooked through.

• 5

  Remove the pork from the skillet and set aside on a plate; keep the rendered fat in the pan.

• 6

  Add the minced garlic and grated fresh ginger to the pan, sautéing for 30 seconds until fragrant.

• 7

  Add the sliced baby bok choy and rice vinegar to the skillet, covering with a lid for 2 minutes to steam until the greens are tender-crisp.

• 8

  Return the pork to the pan and pour in the coconut aminos and toasted sesame oil, tossing everything for 1 minute until the sauce reduces into a glossy glaze.