Asian-Style Pork & Slaw Bowl
with Soy-Ginger Glaze & Peanuts
Finished with a slightly sweet and zingy glaze, serve these juicy seared pork steaks over a creamy and colourful slaw instead of rice to keep the carbs down - and the flavour in full force!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
pork loin steaks
1
carrot
1 bag
celery
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
ginger paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• 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. Transfer to a plate to rest.
TIP: Pork can be served slightly blushing pink in the centre.
• Meanwhile, grate carrot. • Thinly slice celery. • In a medium bowl, combine celery, shredded cabbage mix, carrot and garlic aioli. Season.
• 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.
• Slice Asian-style pork steak. • Divide slaw between bowls. Top with pork, spooning over soy-ginger glaze. • Sprinkle with crushed peanuts to serve. Enjoy!