Easy Sweet Chilli-Ginger Pork & Slaw Bowl
with Crispy Shallots & Spring Onion
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.
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 tin
sweetcorn
1
carrot
1 packet
pork loin steaks
1 packet
ginger paste
1 packet
sweet chilli sauce
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
Crispy Shallots
1 bunch
spring onion
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Drain the sweetcorn. Grate the carrot. Thinly slice spring onion. 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 a high heat helps it stay tender.
• In a large bowl, combine shredded cabbage mix, carrot, sweetcorn, mayonnaise and a drizzle of vinegar and olive oil. 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 and spring onion to serve. Enjoy!