with Crispy Shallots & Coriander
Sweet chilli and ginger is a pairing that we didn’t see coming but are happy to have in our hearts (and mouth)! It’s the contrast that we’ve fallen in love with and how it goes perfectly with beef strips as a glaze. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Unfortunately, this week’s spring onion was in short supply, so we’ve replaced it with coriander. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
1 tin
Carrot
1
Pork loin steaks
1 packet
Ginger paste
1 packet
Sweet chilli sauce
1 packet
Soy sauce
1 tbs
Super slaw
1 bag
Mayonnaise
1 packet
Crispy Shallots
1 packet
Vinegar
1 drizzle
Coriander
1 bag
• Drain the sweetcorn. Grate the carrot. • Slice pork loin steaks into 1cm-thick strips.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook ginger paste and pork strips in batches until golden, 2-3 minutes. • Return all pork to the pan, then add sweet chilli sauce and the soy sauce and cook until reduced, 1 minute. TIP: Cooking the pork in batches over high heat helps it stay tender
• Meanwhile, combine super slaw, carrot, sweetcorn, mayonnaise and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide slaw between bowls. • Top with sweet chilli-ginger pork, spooning over any remaining sauce from the pan. • Sprinkle with crispy shallots. Tear over coriander to serve. Enjoy!
1822
kJ
Energy (kJ)
16.6
g
Fat
4.3
g
of which saturates
29.3
g
Carbohydrate
17
g
of which sugars
7.5
g
Dietary Fibre
40.4
g
Protein
1136
mg
Sodium
