Char siu pork with quick pickles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Char siu pork with quick pickles

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 470 Calories/Serving

35–50 Minutes

We use beet powder to give our paleo version of Chinese char siu pork its iconic bright red hue.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 pork blade steaks (about 6 ounces each)
  • Sun Basket char siu marinade (maple syrup - coconut aminos - molasses - dried plums - garlic - coconut vinegar - toasted sesame oil - beet powder - five-spice powder)
  • ¼ pound organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • Sun Basket quick-pickle brine (apple cider vinegar - honey)
  • 1 or 2 cloves organic peeled fresh garlic
  • ½ teaspoon Sichuan peppercorns (optional)
  • 10 ounces organic baby broccoli
  • 1 tablespoon black sesame seeds

Nutrition per serving

Calories: 470, Protein: 23g (46% DV), Fiber: 7g (28% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 7g, Saturated Fat: 3.5g (18% DV), Cholesterol: 60mg (20% DV), Sodium: 290mg (12% DV), Carbohydrates: 42g (14% DV), Total Sugars: 25g, Added Sugars: 17g (34% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Marinate the pork; quick-pickle the cabbage and carrots

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a large bowl, combine the pork and char siu marinade and toss to coat. Let stand, stirring occasionally, until ready to cook.
In a large bowl, combine the cabbage, carrots, and quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep the ingredients for the broccoli

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • If using the Sichuan peppercorns, on a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the peppercorns.
  • Trim the root ends from the baby broccoli.

3

Cook the broccoli

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the garlic and as many Sichuan peppercorns as you like and cook until fragrant, about 30 seconds. Add the broccoli and ¼ cup water, season with salt and pepper, and cook, stirring occasionally, until the broccoli is crisp-tender and the water has evaporated, 3 to 5 minutes. Transfer to a plate. Wipe out the pan.

4

Cook the pork; finish the quick pickles

In the same pan used for the broccoli, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Add the pork (save any remaining marinade in the bowl) and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Increase the heat to medium-high, stir in any remaining marinade, and cook, turning the pork once, until the marinade comes to a boil and begins to caramelize, about 1 minute per side. Transfer to a cutting board to cool slightly, then thinly slice the pork.
To the bowl with the pickled cabbage and carrots, stir in the sesame seeds; season to taste with salt and pepper.

Serve

Transfer the pork and broccoli to individual plates. Serve with the pickled cabbage and carrots.
Kids Can!
  • Quick-pickle the cabbage and carrots.
  • Press the garlic (if you have a press).
  • Measure the garlic.
  • Measure the water for the broccoli.
  • Stir the sesame seeds into the quick pickles.