Chargrilled Double Asian Pork Steak & Corn Cobs
with Zesty Sweet Chilli Salad
Summer is the best time to explore fresh and fragrant flavours! Let’s break out the BBQ tongs and grill up an Asian-spiced pork steak, served alongside a garlic-butter brushed corn cob that’s bursting with sweetness. For a touch of vibrancy, we’ve added a crisp and colourful salad tossed in a sweet chilli dressing. Sounds like a winner to us!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Corn
1
Lemon
Garlic
1
Carrot
1
Cucumber
2
Pork Loin Steaks
1
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1
Sweet Chilli Sauce
1
Mixed Salad Leaves
1
Crispy Shallots
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
Nutrition Values
Cooking Steps
• Preheat BBQ to high heat. Halve corn cob and lemon. Finely chop garlic. Using a vegetable peeler, peel carrot and cucumber into ribbons. • To a medium bowl, add pork loin steak, sweet soy seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.
• When BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper.
NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Cover to keep warm.
• Meanwhile, grill pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate to rest for 5 minutes.
No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, grill pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate to rest for 5 minutes.
No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork 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.
• While pork is resting, grill lemon, cut side down, until charred, 2-3 minutes.
No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.
• In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. • Add cucumber, carrot, and mixed salad leaves. Toss to coat and season to taste.
• Thinly slice pork. • Divide Vietnamese BBQ pork steak, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy!