HelloHero: Soy-Ginger Pork & Slaw Bowl
with Crispy Shallots & Coriander
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 40g carbohydrates per serving.
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
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
Crispy Shallots
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Instructions
• Drain sweetcorn. • Grate 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, sweet soy seasoning and pork strips, in batches, until golden, 2-3 minutes. • Remove the pan off the heat, return all pork to the pan, then add the honey. Toss to coat.
TIP: Cooking the pork in batches over a high heat helps it stay tender
• Meanwhile, combine shredded cabbage mix, carrot, sweetcorn, mayonnaise and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide slaw between bowls. • Top with soy-ginger pork, spooning over any remaining sauce from the pan. • Sprinkle with crispy shallots and tear over coriander to serve. Enjoy!