In order to bring you the best organic produce, some ingredients may differ from those depicted.
Char siu pork with quick-pickled vegetables and Sichuan broccoli
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
We cook the pork chops in a hot frying pan to caramelize the char siu marinade and lock in the sweetness. Don’t fear a few charred spots; those dark marks add taste as well as crunch.
In your bag
- 2 boneless center-cut pork loin chops (about 6 ounces each)
- Sunbasket char siu marinade (maple syrup - coconut aminos - molasses - dried plums - garlic - coconut vinegar - toasted sesame oil - beet powder - five-spice powder)
- 7 ounces organic shredded green or other cabbage
- 2 ounces organic shredded carrots
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- 1 or 2 cloves organic peeled fresh garlic
- ½ teaspoon Sichuan peppercorns (optional)
- ¼ pound organic broccoli
- 1 tablespoon black sesame seeds
Calories 480, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 300mg (13% DV), Total Carb. 38g (14% DV), Fiber 6g (21% DV), Total Sugars 23g (Incl. 19g Added Sugars, 38% DV), Protein 32g
Contains: Tree Nuts (coconut), Sesame
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.
Wash produce before use
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 another 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.
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.
- Cut the broccoli into 1-inch florets; trim any coarse stems.
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.
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 and almost cooked through, 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 and the pork is faintly pink within, 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.
Transfer the pork and broccoli to individual plates. Serve with the pickled cabbage and carrots.
- 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.