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Satay Pork Slaw Bowl

Satay Pork Slaw Bowl

with Sweet Potato Chunks & Mint

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A simple satay sauce takes succulent pork steaks and caramelised sweet potato to the next level. Round out the meal with a crunchy slaw and refreshing cucumber and mint.

This recipe is under 650kcal per serving.

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:PeanutsSoyGluten

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

sweet potato

1 clove

garlic

1

cucumber

1

carrot

1

pear

1 bag

mint

½

long red chilli (optional)

½

lemon

1 bag

shredded cabbage mix

1 packet

pork loin steaks

1 packet

dark roasted peanut butter

(ContainsPeanutsMay be present Tree Nuts, Sesame)

1 packet

ginger paste

Not included in your delivery

1

olive oil

⅓ cup

boiling water

2 tsp

honey

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2484 kJ
Fat19.3 g
of which saturates3 g
Carbohydrate52.9 g
of which sugars31.3 g
Protein48.4 g
Sodium255 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220C fan-forced. Cut the sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2

While the sweet potato is baking, finely grate the garlic. Thinly slice the cucumber into rounds. Grate the carrot. Cut the pear into thin sticks. Pick and finely chop the mint. Finely slice the long red chilli (if using). Zest the lemon to get a generous pinch, then juice the whole lemon.

3

In a large bowl, combine a drizzle of olive oil with a pinch of salt and pepper and 1/2 the lemon juice. Add the shredded cabbage mix, carrot, pear and 1/2 the mint.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest.

5

While the pork is cooking, in a medium bowl, combine the dark roasted peanut butter and the boiling water. Add the garlic, ginger paste, soy sauce, honey and remaining lemon juice, stirring to combine. Return the pan to a medium-high heat. Add the satay sauce and cook until slightly reduced, 1 minute. Remove from heat, then stir in the lemon zest and any resting juices.

6

Slice the pork. Toss the slaw to combine. Divide the slaw between bowls. Top with the sweet potato chunks, cucumber and pork. Spoon over the satay sauce. Garnish with the chilli (if using) and remaining mint.