Southeast Asian Crumbed Pork & Pear Slaw
with Sesame Wedges & Soy-Mayo
- Sesame
- Eggs
- Gluten
- Soy
- Wheat
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This meal is a collection of all of our favourite flavours that just seem to give off the best golden crunch. Dip pork in our Southeast Asian spice blend that packs a punch and then pop them into the pan to watch them crisp up to golden perfection. Pair your chicken with some golden sesame wedges and a colourful Asian slaw - you'll thank us later!
Ingredients
2
potato
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
½
pear
1 packet
mayonnaise
(Contains: Eggs;)
½ packet
sesame oil blend
(Contains: Sesame;)
1 packet
pork schnitzels
1 sachet
Southeast Asian Spice Blend
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
slaw mix
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
½ tsp
soy sauce
(Contains: Gluten, Soy;)
1 tsp
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut potato into wedges. • Place potato on a lined oven tray, add a drizzle of olive oil and a pinch of salt and pepper. Sprinkle mixed sesame seeds over the wedges. • Toss to coat, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice pear into sticks. • In a small bowl, combine mayonnaise, sesame oil blend (see ingredients) and the soy sauce. Set aside.
Little cooks: Take charge by combining the sauces!
• In a shallow bowl, combine Southeast Asian spice blend, the plain flour and a pinch of salt and pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzels into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • When oil is hot, cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. • Set aside on a paper towel-lined plate.
• Meanwhile, in a medium bowl, combine pear and slaw mix. • Add Japanese style dressing just before serving and toss to coat. Season to taste.
Little cooks: Take the lead by tossing the slaw!
• Divide Southeast Asian crumbed pork, sesame wedges and Asian slaw between plates. • Serve with sesame mayo. Enjoy!
