Easy Vietnamese Pork Steak
with Soy-Ginger Glaze & Pickled Cucumber
Sear juicy pork steaks with a fragrant glaze, whip up a simple slaw and our signature pickled cucumber, and you have yourself a winning (low carb!) dinner.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
cucumber
1 bag
baby spinach leaves
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
¼ cup
rice wine vinegar
1.5 tsp
brown sugar
½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. In a small bowl, combine rice wine vinegar and good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber, then set aside. • Roughly chop baby spinach leaves. Transfer to a medium bowl. • Season pork loin steaks with salt and pepper.
TIP: Slicing cucumber very thinly helps it pickle faster!
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat • Cook pork steaks until cooked through, 3-4 minutes each side. Transfer to a plate to rest. • Meanwhile, return frying to a medium heat with a drizzle of olive oil. Add ginger paste and cook until fragrant, 30 seconds. Add oyster sauce, brown sugar and soy sauce and cook, stirring until slightly thickened, 1-2 minutes. Remove 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 sauce, if needed.
• To the bowl with the spinach, add shredded cabbage mix and garlic aioli. • Toss to coat. Season to taste.
• Drain pickled cucumber. Slice Vietnamese pork steak. • Divide slaw and pickled cucumber between bowls. Top with pork, spooning over the soy-ginger glaze. • Sprinkle with crushed peanuts to serve.
