Easy Sweet Chilli-Ginger Pork & Slaw Bowl
with Crispy Shallots & Coriander- Gluten
- Soy
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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!*
Ingredients
1 tin
sweetcorn
1
carrot
1 packet
pork loin steaks
1 packet
ginger paste
1 packet
sweet chilli sauce
1 bag
super slaw
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
Crispy Shallots
1 bag
coriander
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy; )
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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!
