Refrigerator Roulette: Pork Crack Slaw

I had PLANNED on making the Sweet & Spicy Chicken Skillet tonight, but then reality happened and I didn’t actually get the chicken out to thaw in time. Soooo… time for Refrigerator Roulette!
As you can see, I had a lot of options. (NO JUDGING my mess and non-keto foods – I am the only Keto here)
I had some pork stew meat (chopped up loin) hanging around the fridge, so I grabbed that. “What else??” Half a Napa cabbage that was beginning to turn yellow (and another half head that looked great), a baggie with a few limp cilantro leaves, some scary looking green onions that did at least have a couple decent stalks left – doesn’t that ALWAYS happen?! And waaaay too many sauce and condiment options. Looks like Crack Slaw!

Refrigerator Roulette: Crack Slaw

Servings: 4
Author: Sarah

Ingredients

  • 1 pound pork loin, cut up however you'd like
  • 2 Tbsp avocado oil
  • 2 Tbsp yellow onion, minced
  • 2 stalks green onion, thinly sliced
  • 2 Tbsp chopped cilantro
  • 12 ounces Napa cabbage sliced
  • 1 Tbsp natural rice vinegar NOT the seasoned kind, it has sugar
  • 2 Tbsp Bragg's liquid aminos
  • 1/4 tsp ground ginger
  • 1/4 tsp salt Redmond Real Salt is my favorite!
  • black pepper, to taste

Instructions

  • So, I put a deep skillet on over medium heat, and added 2 tablespoon of oil. Or more. I only used about 1 tablespoon, and it needed more - be generous.
  • Anyway, once the oil is hot, add the pork. Shuffle it out to a single layer and then just let it cook, undisturbed, while you whisk up the sauce: rice vinegar, aminos, ginger, salt, and pepper.
  • Flip & stir the pork and add the diced yellow onion and the garlic. I used roasted garlic because I had some in the freezer, but normally I'd use the pre-minced stuff. Reality Check: very often, fast absolutely trumps authentic; ergo, pre-minced garilc.
  • When the pork is about 3/4 cooked, which should only take 5-6 minutes, add the cabbage, cilantro and green onions, and pour the sauce on top. Toss to coat with sauce. You can cover at this point - it’ll cook faster, but waters down the sauce some. I covered it, tonight. But if you have the time, it’s worth it to stand there and mix it around every so often until the cabbage is soft. It ends up more flavorful.

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