Quick Vietnamese Pork Steak
with Soy-Ginger Glaze, Slaw & Peanuts
Finished with a slightly sweet and zingy glaze, serve these juicy seared pork steaks over a creamy and colourful slaw instead of rice to keep the carbs down - and the flavour in full force!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
carrot
1 bag
mixed 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
1.5 tsp
brown sugar
½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Grate the carrot. Roughly chop mixed leaves. • Season pork loin steaks with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork steaks until cooked through, 3-4 minutes each side. Transfer to a plate to rest. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger paste until fragrant, 30 seconds. Add oyster sauce, the 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 glaze, if needed.
• In a medium bowl, combine carrot, mixed leaves, shredded cabbage mix, and garlic aioli. • Toss to coat. Season to taste.
• Slice Vietnamese pork steaks. • Divide slaw between bowls. Top with pork, spooning over soy-ginger glaze. • Sprinkle with crushed peanuts to serve.
