Easy Asian Double Pork & Pickled Carrot Salad

Name: Easy Asian Double Pork & Pickled Carrot Salad with Coriander & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 radish; 1 carrot; ¼ cup vinegar (rice wine or white wine); 2 packet pork loin steaks; 1 sachet Seasoning Blend; 1 packet soy sauce mix; 1 packet sweet chilli sauce; 1 packet Japanese Dressing; 1 packet shredded red cabbage; 1 packet Mixed Salad Leaves; 1 sachet Crispy Shallots; 1 packet coriander

with Coriander & Crispy Shallots

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This vibrant Asian salad is a refreshing, flavour-packed dish. Tender, caramelised pork loin is coated in a sweet chilli and soy glaze, balanced with tangy quick-pickled carrot and radish, crisp lettuce, and fresh herbs. Topped with a drizzle of zingy dressing, it’s a perfect harmony of bright flavours and textures for a light but satiating meal.

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

Allergens:

Gluten

•Soy

•Sesame

•Gluten(Wheat)

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

radish

carrot

2 packet

pork loin steaks

1 sachet

Seasoning Blend

1 packet

soy sauce mix

(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

sweet chilli sauce

1 packet

Japanese Dressing

(Contains: Soy, Sesame, Gluten(Wheat); May be present: Eggs, Fish. )

1 packet

shredded red cabbage

1 packet

Mixed Salad Leaves

1 sachet

Crispy Shallots

1 packet

coriander

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

Nutrition Values

Energy (kJ)2374 kJ

Calories567 kcal

Fat14.2 g

of which saturates4.4 g

Carbohydrate30.8 g

of which sugars19.5 g

Dietary Fibre5.4 g

Protein75.2 g

Sodium1911 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Thinly slice radish. Using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot and radish to pickling liquid. Add enough water to just cover. Set aside.

TIP: Slicing the veggies very thinly helps it pickle faster!

• In a medium bowl, combine pork loin steaks, seasoning blend and a drizzle of olive oil. • 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). • Remove pan from heat, add soy sauce mix, sweet chilli sauce and a splash of water, and turn to coat. Transfer to a plate, cover and rest for 5 minutes.

• Meanwhile, drain pickled carrot and radish, reserving a splash of the pickling liquid. • In a large bowl, combine Asian chilli dressing, shredded red cabbage, mixed salad leaves, pickled vegetables and the reserved pickling liquid. Season to taste.

• Slice pork. • Divide pickled carrot salad between bowls. Top with pork. • Drizzle with any remaining glaze. Sprinkle with crispy shallots and tear over coriander. Enjoy!