Caramelised Pork Loin Steak
with Ginger Cauliflower Rice and Green Beans
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Rice Vinegar
30 grams
Ginger Puree
2 unit(s)
British Pork Loin Steaks
80 grams
Green Beans
1 unit(s)
Spring Onion
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
2 unit(s)
Garlic Clove
250 grams
Riced Cauliflower
Not included in your delivery
½ tbsp
Olive Oil for the Marinade
1 tbsp
Honey
1 tbsp
Water
Nutritional information
Utensils
Instructions
In a medium bowl, combine the ketjap manis, rice vinegar and half the ginger puree. Add the olive oil, water and honey (see pantry for all three).
Add the pork loin steaks to the bowl, turning to coat in the sauce. Season with salt and pepper. Leave to marinate. IMPORTANT: Wash your hands and equipment after handling raw meat.
Trim the green beans then chop into thirds. Trim and thinly slice the spring onion.
Roughly chop the peanuts.
Peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium heat with a drizzle of oil.
Once hot, add the pork steaks. Cook, turning regularly, until browned, 10-12 mins. Pour the remaining marinade over the pork steaks for the last 2 mins.
Once cooked, remove to a plate along with any marinade in the pan, and cover with another plate or foil to keep warm. IMPORTANT: The pork is cooked when no longer pink in the middle.
Put the same frying pan back on medium-high heat with a drizzle of oil.
Add the green beans and stir-fry until starting to char, 3-4 mins.
Add the garlic, remaining ginger puree and the cauliflower rice, then fry for 2-3 mins. Season with salt and pepper.
Meanwhile, slice the pork steaks widthways into 1cm thick slices.
Share the ginger cauliflowre rice between your bowls.
Place the sliced pork on top, drizzle with any remaining sauce and resting juices.
Top with peanuts and spring onion.
