Lemongrass Roasted Pork with Braised Cauliflower & Bok Choy

Lemongrass Roasted Pork

with Braised Cauliflower & Bok Choy

55 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this recipe, hearty roasted pork gets a Southeast Asian twist from an aromatic spice blend. It features robust, citrusy lemongrass and pungent galangal, a ginger relative. We’re playing off these flavors with a sweet, sour and mildly spicy chili butter for drizzling on top of the pork. On the side, we’re braising cauliflower, or browning then simmering it in water in a covered pan for incredibly tender results. Paired with crisp Asian greens, it makes for a delightful side. (Chefs, your cauliflower may be white, green, orange, purple or Romanesco—all are equally delicious!)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    755 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Pat the pork dry with paper towels; season on all sides with salt, pepper and the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork. Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 26 to 28 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board; let rest for at least 5 minutes.

Prepare the ingredients:
2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Finely chop the cilantro leaves and stems. Quarter the lime. Cut out and discard the cauliflower core; cut the head into small florets. Peel and finely chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems.

Cook the rice:
3 Cook the rice:

While the pork roasts, in a medium pot, combine the rice, a big pinch of salt and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat; fluff the cooked rice with a fork. Stir in half the cilantro and the juice of 2 lime wedges; season with salt and pepper to taste. Transfer to a serving dish.

Start the vegetables:
4 Start the vegetables:

While the rice cooks, add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cauliflower and ¾ of the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1 cup of water and increase the heat to high. Scrape up any fond from the bottom of the pan. Cook, loosely covering the pan with foil, 12 to 14 minutes, or until the cauliflower has softened and the water has cooked off.

Finish the vegetables:
5 Finish the vegetables:

Add the bok choy and remaining garlic to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the leaves have wilted. Remove from heat and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

Make the chili butter & serve your dish:
6 Make the chili butter & serve your dish:

In the same pan, combine the butter, sweet chili sauce, the juice of the remaining lime wedges and ¼ cup of water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thickened. Remove from heat; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Top the cooked rice with the sliced pork, chili butter and remaining cilantro. Serve with the finished vegetables. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Pat the pork dry with paper towels; season on all sides with salt, pepper and the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork. Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 26 to 28 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board; let rest for at least 5 minutes.

2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Finely chop the cilantro leaves and stems. Quarter the lime. Cut out and discard the cauliflower core; cut the head into small florets. Peel and finely chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems.

Cook the rice:
3 Cook the rice:

While the pork roasts, in a medium pot, combine the rice, a big pinch of salt and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat; fluff the cooked rice with a fork. Stir in half the cilantro and the juice of 2 lime wedges; season with salt and pepper to taste. Transfer to a serving dish.

4 Start the vegetables:

While the rice cooks, add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cauliflower and ¾ of the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1 cup of water and increase the heat to high. Scrape up any fond from the bottom of the pan. Cook, loosely covering the pan with foil, 12 to 14 minutes, or until the cauliflower has softened and the water has cooked off.

Start the vegetables:
Finish the vegetables:
5 Finish the vegetables:

Add the bok choy and remaining garlic to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the leaves have wilted. Remove from heat and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

6 Make the chili butter & serve your dish:

In the same pan, combine the butter, sweet chili sauce, the juice of the remaining lime wedges and ¼ cup of water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thickened. Remove from heat; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Top the cooked rice with the sliced pork, chili butter and remaining cilantro. Serve with the finished vegetables. Enjoy!

Make the chili butter & serve your dish:
Browse Steps
1 of 6