Name: Pork belly and tenderloin with pumpkin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 4 oz pork tenderloin, sliced into 1/4-inch-thick rounds; 1 oz thick-cut pork belly strips, cut into 1-inch pieces; 5 oz butternut squash, peeled and cubed; 5 oz cauliflower, cut into florets; 1/3 cup red onion, cut into wedges; 2.5 oz red cabbage, shredded; 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp canola oil; 1 1/2 tsp apple cider vinegar; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the squash, cauliflower, and onion with the oil, half the salt, and half the pepper. Spread in a single layer and roast for 25 minutes.
While the vegetables roast, combine the rice, water, and a pinch of the salt in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
Place the pork belly pieces in a cold skillet over medium-low heat. Cook, turning occasionally, for 12 to 15 minutes until the fat is rendered and the meat is deep golden and crisp. Use a slotted spoon to remove the belly to a paper towel.
Increase the skillet heat to medium-high. Season the pork tenderloin with the remaining salt and pepper. Add to the pan fat and sear for 2 minutes, flip, and sear for 2 minutes more until opaque and just cooked through. Done when opaque in the center, 145°F.
When the vegetables are tender, remove the pan from the oven. Add the shredded red cabbage and vinegar to the hot pan and toss well. Let it sit on the warm pan for 2 minutes to wilt slightly.
Fluff the jasmine rice with a fork and spoon it onto a plate. Arrange the roasted vegetables and wilted cabbage over the rice. Top with the seared tenderloin and the crispy pork belly bits.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes