In a small bowl, whisk together first 4 ingredients (chicken broth through garlic powder). With a pastry brush, coat pork on all sides with mixture. Season pork on all sides with salt, pepper, and five spice powder.
Place on a baking sheet and roast in the oven 25 to 30 minutes for medium well pork or until desired doneness.
In a large sauté pan, heat the ghee over medium heat until hot. To the pan add bok choy and cabbage.
Cook, stirring often, until tender crisp, 4 to 5 minutes. Add garlic and coconut milk. Stir and cook 2 minutes more. Serve pork sliced over sautéed bok choy mixture and carrots.
Notes
SERVING SUGGESTION: Faux-Tay-Toes (1/2 head cauliflower, 1/2 tablespoon butter, Sea salt and freshly ground black pepper, to taste:Directions: Steam cauliflower until tender. In a large bowl, add steamed cauliflower, butter, salt and pepper. Mash together until resembling mashed potatoes.)