Thai Pork Steak & Rainbow Pea Pod Salad
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Thai Pork Steak & Rainbow Pea Pod Salad

Thai Pork Steak & Rainbow Pea Pod Salad

with Soy Mayo & Zesty Sweet Chilli Dressing

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.

Tags:
Calorie Smart
•Under 40g carbs
•Over 30g protein
Allergens:
Egg

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 Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Pea Pods

1

Garlic

1

Lemon

1

Satay Seasoning

1

Pork Loin Steak

1

Mayonnaise

(Contains Egg;)

1

Sweet Chilli Sauce

1

Deluxe Salad Mix

1

Mixed Salad Leaves

Not included in your delivery

1

olive oil

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Nutritional Values

Energy (kJ)1998 kJ
Calories476 kcal
Fat29.3 g
of which saturates6.7 g
Carbohydrate19 g
of which sugars13.4 g
Dietary Fibre6.3 g
Protein31.8 g
Sodium1296 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Trim and halve pea pods lengthways. 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.

2

• 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.

3

• 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. • To bowl with dressing, add pea pods, deluxe salad mix and mixed salad leaves, tossing to coat. Season to taste.

4

• Thinly slice pork. • Divide rainbow pea pod salad between bowls. Top with Thai pork steak. Drizzle over soy mayo. • Serve with any remaining lemon wedges. Enjoy!