Easy Seared Pork & Slaw
with Ranch Dressing & Pickled Jalapeños- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Soy
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.*
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken-style stock powder
1 tin
sweetcorn
1 bag
baby spinach leaves
1 bag
slaw mix
1 packet
pork strips
1 packet
ranch dressing
(Contains: Milk, Eggs;)
1 packet
pickled jalapeños
1 sachet
All-American spice blend
Not included in your delivery
olive oil
¾
water
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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.
• 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. • Meanwhile, roughly chop 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 and baby spinach. Set aside.
TIP: Toss the slaw just before serving to keep it crisp!
• 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!
• Toss slaw to combine. 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. Top with pickled jalapeños (if using) to serve. Enjoy!
TIP: The jalapeños are a little spicy! Add less or leave them out, if preferred.
