Double Sticky Garlic-Soy Pork Salad
with Sriracha Mayo Dressing & Crispy Shallots- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- Soy
- May contain traces of allergens
We're in our light and bright era so only a salad will do! Take tender pork steaks and give them a garlic-soy makeover in this number, then dress it in a sriracha mayo dressing that deserves all of the praise it's about to get. Garnish with crispy shallots for some added crunch! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Carrot
1
Cucumber
1
Snacking Tomatoes
2
Garlic
1
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1
Sweet Chilli Sauce
2
Pork Loin Steak
1
Sriracha
(Contains: Soy, May contain traces of allergens;)
1
Mayonnaise
(Contains: Eggs;)
1
Mixed Salad Leaves
1
Crispy Shallots
Not included in your delivery
1
olive oil
water
Cooking Steps
• Using a vegetable peeler, slice carrot and cucumber into ribbons (stopping when you reach the seeds in the centre). • Halve snacking tomatoes. Finely chop garlic. • In a small bowl, combine sweet soy seasoning, sweet chilli sauce, garlic and the water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the garlic soy mixture, turning pork to coat. • Transfer to a plate, cover and rest for 5 minutes.
• In a large bowl, combine sriracha, half the mayonnaise and a drizzle of vinegar and olive oil. • To bowl, add mixed salad leaves, snacking tomatoes, cucumber and carrot, tossing to coat. Season to taste.
• Slice pork. • Divide salad between bowls. Top with Korean garlic soy pork steak and any remaining glaze from the pan. • Drizzle over the remaining mayonnaise and garnish with crispy shallots. Enjoy!
