Thai Pork Steak & Rainbow Pea Pod Salad
with Soy Mayo & Zesty Sweet Chilli Dressing
We're in our light and bright era so only a salad will do! This deluxe salad comes brimming with crunchy pea pods, juicy corn and a zesty sweet chilli dressing that will make your tastebuds sing. With some Thai pork and a homemade soy mayo to serve, you'll be humming, scooping and shovelling this one down your gob!
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.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Pea Pods
1 clove
garlic
½
lemon
1 sachet
satay seasoning
1 packet
pork loin steak
1 packet
mayonnaise
(Contains Egg;)
1 packet
sweet chilli sauce
1 packet
deluxe salad mix
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Trim ends of pea pods. • Finely chop garlic. • Slice lemon into wedges. • In a medium bowl, combine satay seasoning and a drizzle of olive oil. Add pork loin steak, turning to coat. • In a small bowl, combine mayonnaise and the low sodium soy sauce.
• 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). • Transfer to a plate, cover and rest for 5 minutes.
• While pork is resting, in a small heatproof bowl, microwave the garlic and a drizzle of olive oil until fragrant, 30 seconds. • In a large bowl, combine garlic oil, sweet chilli sauce, a good squeeze of lemon juice and a pinch of salt and pepper. • Add pea pods, deluxe salad mix and mixed salad leaves, to the bowl. Toss to coat and season to taste.
• Thinly slice pork steak. • Divide rainbow pea pod salad between bowls. • Top with Thai pork. • Drizzle over soy mayo and serve with any remaining lemon wedges. Enjoy!