Easy Spiced Pork & Corn Slaw
with Couscous, Ranch Dressing & Pickled Jalapeños
Give your weeknight dinner an upgrade with this simple, vibrant recipe that'll make you want to put more pork on your fork.
This recipe is under 650kcal per serving.
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
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 tin
sweetcorn
1 bag
baby spinach leaves
1 bag
slaw mix
1 packet
pork strips
1 packet
ranch dressing
(Contains Egg, Milk;)
1 sachet
All-American spice blend
1 packet
pickled jalapeños
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Place couscous in large bowl and sprinkle over the vegetable stock powder. Add the boiling water and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.
• While couscous is cooking, drain sweetcorn. Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. • Meanwhile, roughly chop the baby spinach leaves. In a medium bowl, combine a drizzle of olive oil and white wine vinegar. Season with salt and pepper. • Add slaw mix, baby spinach and charred corn.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• In a medium bowl, combine pork strips, All-American spice blend and a drizzle of olive oil. Season with salt and pepper. • Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook pork strips, in batches, until browned and cooked through, 1-2 minutes. Remove from the heat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Toss slaw to combine. Divide couscous between bowls. • Top with American-style pork (plus any resting juices!), corn slaw and a drizzle of ranch dressing. Sprinkle with pickled jalapeños (if using) to serve.
