Pork with Green Salsa

This low histamine salsa will help you maximise satiety with a super high P:E ratio avoiding the ingredients that many people have an allergic reaction to.  

Pork provides heaps of lean protein along with B vitamins, choline, potassium, iron, selenium and zinc.   Bok choy adds vitamins A and C along with some folate while the other ingredients round out the flavour and texture.  


One serve provides 465 calories, 60 g protein, 20 g fat, 5 g net carbs and P:E = 2.3.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • A scant amount of preferred fat (0)
  • Two pork loin steaks, fat trimmed (0)
  • Two head bok choy, sliced (0)


  • One medium stick of celery, chopped (0)
  • 100 g (3.5 oz) cucumber, diced (0)
  • half a green apple, diced or grated (0)
  • One ring of white onion, chopped finely (0)
  • 3 tbsp  basil leaves, chopped(0)
  • 1 tbsp vinegar (0)
  • 1 tbsp olive oil (optional) (0)
  • Salt (0) and pepper (2*)


  • In a bowl, mix all the salsa ingredients and set them aside. 
  • Heat a frying pan to medium-high heat. Add the fat. Once hot, add the pork, frying the first side for approximately 5–6 mins (depending on the thickness and size of the steak). 
  • Flip to the second side and fry for a further 5–6 mins. Check pork is cooked through. Let rest for 5 minutes, then thinly Slice. 
  • Place a bed of bok choy in each serving bowl. Top with sliced pork and green salsa.

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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