Asian-Style Pork & Slaw Bowl
with 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1 packet
pork loin steaks
1 packet
ginger paste
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
celery
Not included in your delivery
olive oil
½ tbs
brown sugar
Utensils
Cooking Steps
• Grate carrot. Thinly slice celery. • Season pork loin steaks with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork steaks until cooked through, 3-4 minutes each side. Transfer to a plate to rest. • 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 the soy sauce and cook, stirring, until slightly thickened, 1-2 minutes. • Remove from heat, then add any pork resting juices.
TIP: Pork can be served slightly blushing pink in the centre.
TIP: Add a splash of water to thin the glaze, if needed.
• In a medium bowl, combine celery, shredded cabbage mix and carrot. Add garlic aioli. • Toss to coat. Season to taste.
• Slice Asian-style pork steak. • Divide slaw between bowls. Top with pork, spooning over soy-ginger glaze. • Sprinkle with crushed peanuts to serve. Enjoy!
