Garlic & Ssamjang Pork Salad Cups
with Pickled Onion & Crushed Peanuts- Sesame
- Soy
- Molluscs
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Tantalizing Asian flavours of garlic, ssamjang paste and oyster sauce overflow in these crisp salad cups! Juicy pork mince is browned with a medley of spices before layering with quick-pickled onion and crunchy peanuts, bringing you a bite that packs both unbeatable taste and crunch. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
Brown Onion
1
carrot
1 bag
green beans
1 head
salad leaves
2 clove
garlic
1 packet
pork mince
1 packet
Ssamjang Paste
(Contains: Sesame, Soy; )
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
1 drizzle
sesame oil
(Contains: Sesame; )
¼ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion. In a small bowl, combine rice wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. • Add just enough water to cover the onion. Set aside.
• Grate carrot. Trim green beans and slice into thirds. • Trim the end of salad leaves, then separate leaves. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. • Add green beans and carrot and cook until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Remove from heat, then add ssamjang paste, oyster sauce, the brown sugar, a drizzle of sesame oil and the water. Stir to combine.
• Drain pickled onion. • Spoon some garlic and ssamjang pork into each salad cup. • Top with pickled onion and crushed peanuts to serve.
