Asian-Style Double Pork & Slaw Bowl
with Soy-Ginger Glaze & Peanuts- Eggs
- Peanuts
- 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 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.*
Ingredients
600 g
Pork Loin Steak
1 packet
Garlic Aioli
(Contains: Eggs;)
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
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Shredded Cabbage Mix
1 packet
Ginger Paste
1
Carrot
Not included in your delivery
1 drizzle
olive oil
½ tbs
brown sugar
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 (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.
• 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!
