Thai Pork Steak & Rainbow Pea Pod Salad
with Soy Mayo & Zesty Sweet Chilli Dressing
- Eggs
- Gluten/Gluten
- Soy
We're in our light and bright era so only a salad will do! This deluxe salad comes brimming with crunchy pea pods, juicy corn and a zesty sweet chilli dressing that will make your tastebuds sing. With some Thai pork and a homemade soy mayo to serve, you'll be humming, scooping and shovelling this one down your gob! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Pea Pods
1 clove
garlic
½
lemon
1 sachet
satay seasoning
1 packet
pork loin steak
1 packet
mayonnaise
(Contains: Eggs)
1 packet
sweet chilli sauce
1 packet
deluxe salad mix
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
low sodium soy sauce
(Contains: Gluten/Gluten, Soy)
Utensils
Cooking Steps
• Trim ends of pea pods. • Finely chop garlic. • Slice lemon into wedges. • In a medium bowl, combine satay seasoning and a drizzle of olive oil. Add pork loin steak, turning to coat. • In a small bowl, combine mayonnaise and the low sodium soy sauce.
• 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). • Transfer to a plate, cover and rest for 5 minutes.
• While pork is resting, in a small heatproof bowl, microwave the garlic and a drizzle of olive oil until fragrant, 30 seconds. • In a large bowl, combine garlic oil, sweet chilli sauce, a good squeeze of lemon juice and a pinch of salt and pepper. • Add pea pods, deluxe salad mix and mixed salad leaves, to the bowl. Toss to coat and season to taste.
• Thinly slice pork steak. • Divide rainbow pea pod salad between bowls. • Top with Thai pork. • Drizzle over soy mayo and serve with any remaining lemon wedges. Enjoy!
