with Soy-Ginger Glaze & Peanuts
Finished with a slightly sweet and zingy glaze, serve these juicy seared pork steaks over a creamy and colourful slaw instead of rice to keep the carbs down - and the flavour in full force! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Pork loin steaks
1 packet
Carrot
1
Celery
1 bag
Shredded cabbage mix
1 bag
Garlic aioli
1 packet
Ginger paste
1 packet
Oyster sauce
1 packet
Brown sugar
0.5 tbs
Crushed peanuts
1 packet
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season pork loin steaks with salt and pepper. • Cook pork steaks until cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: Pork can be served slightly blushing pink in the centre.
• Meanwhile, grate carrot. • Thinly slice celery. • In a medium bowl, combine celery, shredded cabbage mix, carrot and garlic aioli. Season.
• Return frying pan to medium heat with a drizzle of olive oil. • Cook ginger paste until fragrant, 30 seconds. Add oyster sauce, the brown sugar and a dash of water and cook, stirring, until slightly thickened, 1-2 minutes. • Remove from heat, then add any pork resting juices. TIP: Add an extra splash of water to thin the glaze, if needed.
• Slice Asian-style pork steak. • Divide slaw between bowls. Top with pork, spooning over soy-ginger glaze. • Sprinkle with crushed peanuts to serve. Enjoy!
2305
kJ
Energy (kJ)
36.9
g
Fat
7.3
g
of which saturates
21.2
g
Carbohydrate
16.9
g
of which sugars
7.4
g
Dietary Fibre
33.6
g
Protein
1818
mg
Sodium
