with Crispy Shallots & Coriander
Sweet soy and ginger is a pairing that we didn’t see coming but are happy to have in our hearts (and mouths)! It’s the contrast that we’ve fallen in love with, and the way it coats tender strips of pork - you’re in for a treat! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
1 tin
Carrot
1
Pork loin steak
1 packet
Ginger paste
1 packet
Sweet Soy Seasoning
0.5 sachet
Honey
1 tsp
Shredded Cabbage Mix
1 packet
Mayonnaise
1 packet
Vinegar
drizzle
Crispy Shallots
1 packet
Coriander
1 packet
• Drain sweetcorn. Grate 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, sweet soy seasoning (see ingredients) and pork strips, in batches until golden, 2-3 minutes. • Remove the pan off the heat, return all pork to the pan, then add the honey. Toss to coat. TIP: Cooking the pork in batches over a high heat helps it stay tender
• Meanwhile, combine shredded cabbage mix, 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 soy-ginger pork, spooning over any remaining sauce from the pan. • Sprinkle with crispy shallots and tear over coriander to serve. Enjoy!
1709
kJ
Energy (kJ)
409
kcal
Calories
15.6
g
Fat
3.8
g
of which saturates
25.7
g
Carbohydrate
13.5
g
of which sugars
4.1
g
Dietary Fibre
38.2
g
Protein
726
mg
Sodium
