Serves: 4
Ingredients
2 tablespoons butter
1 pound pork chops, sliced into small chunks
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon onion powder
2 tablespoons lemon juice
½ teaspoon fish sauce
½ teaspoon ground pepper
4 cups broccoli florets
1 cup coconut aminos
Some freshly chopped cilantro leaves
1 teaspoon red pepper flakes
Slices of two lemon for garnish
Method
Melt some butter in a pan over low heat.
Combine garlic powder, ginger powder, onion powder, salt and pepper in a bowl.
Add the pork chunks to the pan and sprinkle the spice mix on top. Cook the pork for about 3-4 minutes on high flame until it is browned form both sides. Transfer into another bowl.
Turn the heat to low and add the coconut aminos to the pan along with some lemon juice and fish sauce. Let this sauce simmer for about 8-9 minutes on medium heat until it is thickened.
Steam the broccoli florets in batches over a steamer for about 5minutes. Ensure that you do not over steam the broccoli.
Now place the steamed broccoli florets on a large plate. Add the cooked pork chunks over the florets.
Now pour the sauce on top.
Garnish with some fresh cilantro and lemon slices on top.
Serve hot.
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