Orange-glazed pork and bok choy slaw over cauliflower “rice”

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

Orange-glazed pork and bok choy slaw over cauliflower “rice”

Dairy-Free, Paleo, Gluten-Free, Diabetes-Friendly, Soy-Free

2 Servings, 510 Calories/Serving

20–35 Minutes

This one-pan paleo dinner will inspire you to throw away your take-out menus. Fluffy cauliflower “rice” makes the perfect base for juicy pork and a bok choy and apple slaw.

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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 boneless pork loin chops (about 6 ounces each)
  • Sun Basket orange glaze (orange juice - honey - coconut aminos - coconut vinegar - toasted sesame oil - garlic - ginger)
  • 3 organic scallions
  • ½ head organic cauliflower
  • 1 head organic baby bok choy
  • 1 organic Gala or other apple
  • 1 tablespoon apple cider vinegar
  • ⅓ cup water chestnuts
  • Sun Basket sweet stir-fry blend (coconut aminos - cashew butter - dried plums - molasses - sesame oil - garlic - ginger)

Nutrition per serving

Calories: 510, Protein: 38g (76% DV), Fiber: 7g (28% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 4g, Saturated Fat: 4g (20% DV), Cholesterol: 90mg (30% DV), Sodium: 350mg (15% DV), Carbohydrates: 44g (15% DV), Total Sugars: 27g, Added Sugars: 8g (16% DV).
Contains: Tree Nuts (cashew)

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

Prep and marinate the pork

  • Pat the pork dry with a paper towel. Cut the pork crosswise into 1-inch-wide strips; season with salt and pepper.
  • In a medium bowl, stir together the pork and orange glaze. Let stand while you prepare the cauliflower “rice” and slaw.

2

Prep and cook the cauliflower “rice”

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the scallions, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes.
Add the cauliflower “rice,” season with salt and pepper, and cook over medium heat, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the cauliflower “rice” cooks, start the slaw.

3

Make the bok choy slaw

  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then crosswise into ¼-inch-wide pieces.
  • Peel the apple, if desired; core and cut into matchsticks.
  • Measure 1½ teaspoons [1 TBL] apple cider vinegar; save the rest for another use.
In a medium bowl, toss together the bok choy, apple, 1½ teaspoons [1 TBL] apple cider vinegar, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper. Let stand while you cook the pork.

4

Prep the garnish; cook the pork

  • Coarsely chop the water chestnuts for garnish.
In the same pan used for the cauliflower “rice,” warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using tongs or a slotted spoon, add the pork and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual bowls and top with the pork and bok choy slaw. Drizzle the sweet stir-fry blend over the pork, garnish with the water chestnuts, and serve.
Kids Can!
  • Time the cauliflower rice.
  • Assemble the slaw.
  • Top the dish with the stir-fry blend and water chestnuts.