Name: Honey White Pepper Pork Belly
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz Pork tenderloin; 1 tbsp Honey; 1 tsp White pepper; 1 tbsp Coconut aminos; 1 tbsp Avocado oil; 1 tsp Fresh ginger; 1 clove Garlic; 2 cups Baby bok choy; 0.25 tsp Sea salt

Nutrition

Per serving

462 calories

Protein: 45g; 38% of calories
Carbs: 25g; 21% of calories
Fat: 21g; 40% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Cut the pork tenderloin into 1-inch cubes and season with sea salt and 0.5 tsp of the white pepper.
Heat avocado oil in a large skillet over medium-high heat until shimmering.
Add the pork cubes in a single layer and sear for 4 minutes per side until a golden crust forms.
Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Whisk together the honey, coconut aminos, and remaining white pepper in a small bowl.
Pour the sauce over the pork and toss to coat, simmering for 2 minutes until the glaze is thick and sticky.
Add the baby bok choy to the pan and cover for 2 minutes to lightly steam until the leaves are vibrant green.
Serve the glazed pork immediately over the wilted bok choy.

Nutrition

Ingredients

Instructions

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