Carb-Conscious Pork Steaks

Nutrition per serve

Ingredients

• 1pcs ginger
• 200g cabbage
• 1pcs spring onion
• 1clove garlic
• 1pcs zucchini
• 1pcs pak choy
• 2pcs pork loin steaks
• 20g miso paste
• 20ml rice wine vinegar
• 10ml sesame oil
• 10g toasted sesame seeds
• 2g shichimi togarashi
• 30ml neutral-flavoured oil
• 15ml soy sauce

Method

1. Step 1 — Prep ingredients
   Peel and finely grate 3 tsp ginger*. Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the spring onion on an angle. Crush or finely chop the garlic. Halve the zucchini lengthwise, then thinly slice on an angle. Cut the pak choy into thirds, keeping the stems and leaves separate.
2. Step 2 — Cook pork
   Heat 2 tsp oil in a medium deep frypan over medium-high heat. Cook the pork for 4-5 mins each side until golden and cooked through (the pork will be cooked to blush pink, which ensures it is tender and juicy). Remove from the pan and rest for 4 mins. Wipe the pan clean and reserve the pan.
3. Step 3 — Make miso dressing
   Meanwhile, put the miso, rice wine vinegar, sesame oil, ginger, 1 tbs oil and 1 tbs soy sauce in a bowl and whisk to combine.
4. Step 4 — Begin stir-fry
   Heat 2 tsp oil in the reserved frypan over high heat. Stir-fry the cabbage, spring onion and garlic for 2-3 mins until almost tender.
5. Step 5 — Finish stir-fry
   Add the zucchini and pak choy stems to the cabbage mixture and stir-fry for 2-3 mins until just tender. Add the pak choy leaves and stir-fry for 30 secs or until wilted. Remove the pan from the heat.
6. Step 6 — Get ready to serve
   Slice the pork. Divide the stir-fry and pork among plates and drizzle the pork with any resting juices. Drizzle over the miso dressing. Scatter with the sesame seeds and a pinch of shichimi togarashi* to serve. (Shichimi togarashi contains chilli, so omit if you don't tolerate heat.)

Allergens

Soy, Sesame