with Japanese-Style Dressing & Soy Mayo
With a sensational combination of textures and sweet and spicy Asian flavours, including our signature ponzu sauce, you won't believe you made this yourself – and in under half an hour too! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Chilli flakes
1 sachet
Baby Leaves
1 packet
Pork loin steaks
300 g
Ginger paste
1 packet
Garlic
2
Shredded Cabbage Mix
1 packet
Carrot
1
Japanese Dressing
1 packet
Mayonnaise
2 tbs
• Finely chop garlic.
• Peel carrot into ribbons.
• In a medium bowl, combine pork, garlic, ginger paste, a pinch of chilli flakes (if using), a generous pinch of salt and a drizzle of olive oil. Set aside.
• In a small bowl, combine the mayonnaise and the soy sauce. Set aside.
• In a large bowl, combine Japanese-style dressing, the honey, vinegar and the sesame oil. Stir well to combine.
• 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. • Meanwhile, add carrot, cucumber, baby leaves and shredded cabbage mix to the bowl with ponzu dressing. Toss to combine. Season to taste.
• Divide cabbage salad between bowls.
• Top with Asian ginger pork.
• Drizzle over soy mayo to serve. Enjoy!
245
kcal
Calories
1020
kJ
Energy (kJ)
79.7
g
Fat
13.1
g
of which saturates
10
g
Carbohydrate
7.4
g
of which sugars
3.4
g
Dietary Fibre
38.4
g
Protein
42
mg
Cholesterol
958
mg
Sodium
with Japanese-Style Dressing & Soy Mayo
