Spicy, Honey Garlic Pork & Broccoli

Tender strips of pork with a spicy honey garlic and ginger glaze served with steamed broccoli over basmati rice.

INGREDIENTS:

• 1/2 pound boneless, center cut pork loin

• 1 tbsp canola oil

• 5 cloves of garlic

• 1 tbsp freshly grated ginger

• 1/2 cup of organic honey

• 1 tbsp Sriracha

• 1 tbsp chili garlic sauce

• 1 tbsp rice wine vinegar

• 1/2 tsp black pepper

• 1 tsp pink himalayan salt

• 1 cup basmati rice

• 2 cups of broccoli florets

• 2 tbsp olive oil

INSTRUCTIONS

1. Place basmati rice into a rice cooker, or into a pot of boiling water. Let cook for 20 minutes.

2. In a liquid measuring cup or a small mixing bowl, whisk together the honey, sriracha, and rice wine vinegar. Set aside.

3. Pour the canola oil into a large non-stick skillet over medium high heat and swirl to coat. Let it heat until it is shimmering.

4. While the oil heats, sprinkle the pork strips with pink salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan. Let the first side brown then flip the pieces with tongs and brown on all sides. Transfer the pork to a plate.

5. Preheat the oven to 350 degrees F. In a plastic bag, shake broccoli florets with olive oil, salt and pepper. Place on a baking sheet with tin foil and bake for 10-15 minutes until bright green and crispy.

6. Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds. Pour in the sauce mixture and bring to a boil, stirring frequently so the honey does not crystalize. When the sauce is very bubbly and somewhat thickened, toss the pork back in and toss to coat until the sauce turns to a thick, sticky glaze on the pork.

7. Serve the broccoli and pork over basmati rice and garnish with cilantro and sesame seeds.