Seared Pork & Charred Corn Slaw
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Seared Pork & Charred Corn Slaw

Seared Pork & Charred Corn Slaw

with Couscous & Ranch Dressing

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.

Tags:
Over 30g protein
Quick Prep
Quick
Climate Superstar
Under 650kcal
Allergens:
Gluten
Wheat
Egg
Milk

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 sachet

chicken-style stock powder

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 tin

sweetcorn

1 bag

baby spinach leaves

1 bag

slaw mix

1 sachet

All-American spice blend

1 packet

pork strips

1 packet

ranch dressing

(Contains Egg, Milk;)

Not included in your delivery

olive oil

¾ cup

boiling water

20 g

butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2220 kJ
Fat19.9 g
of which saturates8 g
Carbohydrate50.1 g
of which sugars11.4 g
Protein34.8 g
Sodium1591 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• In a medium saucepan, combine the water and chicken-style stock powder 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.

2
2

• 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!

3
3

• 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!

4
4

• 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!