HelloHero: Double Seared Pork & Corn Slaw

Name: HelloHero: Double Seared Pork & Corn Slaw with Couscous & Ranch Dressing
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Couscous; 1 packet Ranch Dressing; 1 packet Slaw Mix; 500 g Pork Strips; 1 sachet All-American Spice Blend; 1 tin Sweetcorn; 1 packet Baby Spinach Leaves; ¾ cup boiling water; 1 drizzle olive oil; 20 g butter; 1 drizzle white wine vinegar

with Couscous & Ranch Dressing

4.5(268)

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Calories

:

731 kcal

Protein

:

59.4g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Prepped in 10

Allergens:

Gluten
Wheat
Eggs
Milk
May contain traces of allergens
Soy

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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

Nutritional Values

Calories731 kcal

Energy (kJ)3060 kJ

Fat30.8 g

of which saturates11.1 g

Carbohydrate50.7 g

of which sugars11.9 g

Dietary Fibre5.2 g

Protein59.4 g

Sodium1520 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• 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.

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

• 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

• 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!