Crispy Pork Chunks with Pickled Vegetables

Servings: 2, Prep Time: 75 min, Cook Time: 25 min

Ingredients

• 0.25 medium [29.75 g] Green Bell Pepper (Sliced)

• 0.5 cups [28.35 g] Shredded Green & Red Cabbage with Carrots

• 2 stalk [30 g] Green Onions (Sliced)

• 2 cup [480 ml] Apple Cider Vinegar

• 0.5 tsp [1.05 g] Black Pepper

• 10 oz [283.5 g] Pork Loin (Tenderloin)

• 1 tsp [2.8 g] Garlic Powder

• 1 tsp [2.4 g] Onion Powder

• 0.5 tsp [1.05 g] Paprika

• 0.25 tsp [0.53 g] Cumin

• 2 tbsp [27.2 g] Coconut Oil

Directions

1. Add bell pepper, carrots, cabbage, and green onions to a bowl.

2. In a deep saucepan, bring the apple cider vinegar and black pepper to a boil over medium-low heat.

3. Pour the hot apple cider vinegar over the vegetables and let it cool completely. Once cooled, cover the bowl and refrigerate for a minimum of 2 hours.

4. Add onion powder, garlic powder, paprika, and cumin to a small bowl and mix until combined. Set aside the spice mixture.

5. Trim any fat off the pork loin, dice it into one-inch pieces, and add it to a bowl.

6. Add the spice mixture to the pork pieces and mix until combined. Refrigerate and let marinate for a minimum of 1 hour before cooking.

7. Pan-fry the pork pieces in a saucepan greased with coconut oil over medium-high heat until crispy and fully cooked, stirring every few minutes to ensure even cooking.

8. Strain the pickled vegetables and serve with the crispy pork pieces.

Nutrition Info

Calories: 337, Fat: 21g, Carbs: 6g, Protein: 30g, Fiber: 2g, Sugar: 2g