Pork and cabbage may sound a little boring, right? Well not this pork and cabbage. The thinly sliced pork is rubbed with an array of rich, warm spices and then pan-seared to perfection. The lightly sautéed cabbage, paired with the rich flavor of the pork, adds a nice balance to the dish. Finish with fresh scallions and Thai basil if you can find it.
4
Fat: 18.4 g
Carbs: 11.4 g
Net carbs: 11.3 g
Protein: 29.6 g
Fiber: 0.1 g
1 small head Napa cabbage
1 tbsp (15 ml) sesame oil
1 shallot, diced
4 cloves garlic, finely minced
1 tbsp (6 g) grated ginger
½ tsp crushed red pepper flakes
1 lb (454 g) thinly sliced pork shoulder
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) coconut aminos
Sea salt and black pepper
Scallions and Thai basil, to serve
Cut 2 inches (5 cm) off the bottom of the cabbage. Run the cabbage leaves under cold water to remove any dirt and slice it into shreds. Set it aside.
Heat the sesame oil in a large skillet over medium-high heat. Add the shallot, garlic, ginger and crushed red pepper flakes. Sauté the aromatics for about 2 minutes, until the garlic is fragrant.
Add the pork to the pan. Cook for 5 to 7 minutes, until the pork is cooked through and starts to develop some color. Add the fish sauce and coconut aminos and continue to cook, stirring frequently, for 5 minutes. Remove the pork from the pan and set it aside.
Lower the heat and add the cabbage to the same pan. Toss the cabbage and sauté for 3 to 5 minutes, until the cabbage begins to wilt. Season with salt and pepper to taste. Return the pork to the pan and toss to combine with the cabbage. Garnish with scallions and Thai basil.