Spicy Thai Pork Salad
with salted peanuts and gochujang dressing
This recipe provides 318 g vegetables per portion.
Tags:
Lactose Free
•Low Carb
•Keto
Allergens:
Wheat
•Sesame
•Soy
•Peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
½ piece
Onion
½ piece
[Persian] cucumber
½ piece
Carrot
½ piece
Garlic
¼ piece
Lime
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
½ piece
Pak choi
¼ sachet(s)
Javanese wok paste
(Contains Wheat, Sesame, Soy)
10 milliliters
Sesame oil
(Contains Sesame)
½ head
Butter lettuce
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Reduced salt] soy sauce
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2453 kJ
Calories586 kcal
Fat43.5 g
Saturated Fat7 g
Carbohydrate14.5 g
Sugar8.8 g
Dietary Fiber6.2 g
Protein32.7 g
Salt2.8 g
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
•Tall-Sided Pan
•Small Bowl
•Large Frying Pan
•Salad Bowl
Cooking Steps
1
- Finely chop the onion.
- Cut the cucumber in half lengthways, remove the seeds and then slice it into crescents.
- Cut the carrot into thin sticks about 3cm long.
- Press or finely grate the garlic. Slice the lime into four wedges.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the pork tenderloin for 10 - 13 minutes until evenly browned. Remove from the pan when done and set aside to rest under aluminium foil until serving.
- In the meantime, discard the base of the pak choi. Keep the stem and leaves whole.
- Heat a drizzle of olive oil in a large frying pan. Fry the pak choi and the onion with half of the garlic for 5 - 7 minutes. Add half of the soy sauce.
3
- In a small bowl, make a dressing by mixing the rest of the garlic with the juice of 1 lime wedge per person, the Javanese wok paste (see pantry for amount), the rest of the soy sauce and the sesame oil. Season with salt and pepper to taste.
- Roughly chop the butter lettuce, as well as the peanuts.
- In a salad bowl, mix the cucumber, carrot and lettuce with the extra virgin olive oil. Season with salt and pepper to taste.
4
- Serve the salad on deep plates, along with the pak choi, and drizzle over two-thirds of the dressing.
- Slice the pork and place it on top of the salad, then drizzle over the rest of the dressing.
- Garnish with the peanuts and serve with 1 lime wedge each.