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Express Double Asian-Style Pork & Wombok Bowl

Express Double Asian-Style Pork & Wombok Bowl

with Soy-Ginger Glaze & Peanuts

4.0(289)

Recipe Development TeamUpdated on April 20, 2026

Get up to $230 off

Get up to $230 off

Calories

:

797 kcal

Protein

:

62.2g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

High Protein

Allergens:

Peanuts
Eggs
Gluten
Molluscs
Wheat
May contain traces of allergens
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Wheat

Finished with a slightly sweet and zingy glaze, serve these juicy seared pork steaks over a creamy and crunchy wombok slaw instead of rice to keep the carbs down - and the flavour in full force!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Celery

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Ginger Paste

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

600 g

Pork Loin Steak

1

Julienned Carrot

1 packet

Shredded Wombok

1 packet

Coriander

Not included in your delivery

1 drizzle

olive oil

½ tbs

brown sugar

Nutritional Values

Energy (kJ)3340 kJ

Calories797 kcal

Fat53.2 g

of which saturates12.9 g

Carbohydrate18.5 g

of which sugars14.2 g

Dietary Fibre4.3 g

Protein62.2 g

Sodium2030 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Cook the pork

1

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season pork loin steaks with salt and pepper. • Cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest. TIP: Pork can be served slightly blushing pink in the centre.

Get prepped & assemble the slaw

2

• Meanwhile, grate carrot. • Thinly slice celery. • In a medium bowl, combine celery, shredded cabbage mix, carrot and garlic aioli. Season.

Cook the glaze

3

• Return frying pan to medium heat with a drizzle of olive oil. • Cook ginger paste until fragrant, 30 seconds. Add oyster sauce, the brown sugar and a dash of water and cook, stirring, until slightly thickened, 1-2 minutes. • Remove from heat, then add any pork resting juices. TIP: Add an extra splash of water to thin the glaze, if needed.

Serve up

4

• Slice Asian-style pork steak. • Divide slaw between bowls. Top with pork, spooning over soy-ginger glaze. • Sprinkle with crushed peanuts to serve. Enjoy!

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