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
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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!)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    755 Cals (est.)
fresh
ingredients
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

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