Easy Asian-Style Pork & Slaw Bowl
with Oyster Sauce & Peanuts
- Gluten
- Molluscs
- Wheat
- Eggs
- Peanuts
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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. Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
Ingredients
1
carrot
1 stalk
celery
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.)
Not included in your delivery
olive oil
½ tbs
brown sugar
Utensils
Cooking Steps
• Grate the 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 and the brown sugar and cook, stirring, until slightly thickened, 1-2 minutes. • Remove pan 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 carrot, celery and shredded cabbage mix. Add garlic aioli. • Toss to coat. Season to taste.
• Slice Asian-style pork steak. • Divide slaw between bowls. Top with pork, spooning over oyster sauce glaze. • Sprinkle with crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Asian-inspired dish, with some finding the oyster sauce glaze a bit strong or salty.
- Ease of prep: Customers praised the quick and simple preparation, making it ideal for busy weeknights.
- Suggestions: Some recommended adding extra veggies or slicing thick pork steaks horizontally for even cooking.
- Leftovers: Several mentioned it reheated well, with one noting it was great for lunch the next day.
- Portions: A few found the meal light, suggesting adding potatoes or more protein to make it more filling.
