American-Style Pork & Corn Slaw
with Couscous & Jalapeños- Gluten
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Soy
From the mildly spiced pork strips and sweet and juicy corn-adorned slaw, to the fluffy couscous and creamy dressing, you'll want to put more pork on your fork with this cheerful weeknight dinner. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken-style stock powder
1 tin
sweetcorn
1 stalk
celery
1 bag
slaw mix
1 packet
pork strips
1 packet
ranch dressing
(Contains: Eggs, Milk;)
1 packet
pickled jalapeños
1 sachet
All-American spice blend
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. • In a large bowl, combine couscous and chicken-style stock powder. Add the boiling water (see ingredients), then stir to combine. Immediately cover with a plate and set aside for 5 minutes. • Fluff up with a fork.
• Drain sweetcorn. Heat a large frying pan over a high heat. Cook sweetcorn, stirring occasionally, until lightly charred, 4-5 minutes. • Meanwhile, thinly slice celery. In a medium bowl, combine a drizzle of olive oil and white wine vinegar. Season with salt and pepper. Add slaw mix, celery and charred corn.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• In a second medium bowl, combine all-American spice blend and a drizzle of olive oil. Season, then add pork strips, tossing to coat. • Return frying pan to a high heat with a drizzle of olive oil. Once hot, cook pork strips, in batches, tossing until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Toss corn slaw to combine. • Divide couscous and the corn slaw between bowls. Top with seared pork, pouring over any juices from the pan. • Drizzle with ranch dressing. Top with pickled jalapeños (if using) to serve.
TIP: The jalapeños are a little spicy! Add less or leave them out, if preferred.
