HelloHero: Double Seared Pork & Corn Slaw
with Couscous & Ranch Dressing
Give your weeknight dinner an upgrade with this simple, vibrant recipe that pairs fluffy couscous and rainbow slaw and gets you to put more pork on your fork.
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 sachet
Vegetable Stock Pot
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 packet
Slaw Mix
500 g
Pork Strips
1 sachet
All-American Spice Blend
1 tin
Sweetcorn
1 packet
Baby Spinach Leaves
Not included in your delivery
¾ cup
boiling water
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• In a medium saucepan, combine the water and vegetable stock pot and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Stir through the butter.
• While the couscous is cooking, drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels, stirring occasionally, until lightly charred (cover pan with a lid if the kernels are 'popping' out) 4-5 minutes. Transfer to a heatproof bowl to cool slightly.
• Meanwhile, roughly chop baby spinach leaves. In a medium bowl, combine a drizzle of olive oil and the white wine vinegar. Season with salt and pepper. Add slaw mix and baby spinach leaves. Set aside.
TIP: Toss the slaw just before serving to keep it crisp!
Little cooks: Take the lead by tossing the slaw!
• 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 high heat with a drizzle of olive oil. When oil is hot, cook pork 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!
• Stir charred corn through slaw.
• Divide couscous and corn slaw between bowls. Top with seared pork, pouring over any juices from the pan.
• Drizzle with ranch dressing. Enjoy!
