Marinated Pork with Pickled Cabbage salad

A quick and easy dish that tastes divine!

Tip: If you like a bit more spice you can use a bird's eye chilli.

Prep time: 20 mins
Cook time: 8 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of pork tenderloin, sliced

2 teaspoons of coconut aminos or wheat free tamari

1 teaspoon of pure sesame oil

1/4 teaspoon of coconut sugar

1/4 long red chilli, diced small plus a few slices to garnish

1 teaspoon of toasted sesame seeds to garnish

Salad

2 cups of finely sliced wombok cabbage

1/2 small carrot, grated

1/8 red capsicum, julienned

1/4 medium cucumber (25g) julienned

1 long green shallot/scallion, sliced

1/4 cup of fresh mint leaves, sliced

1 1/2 teaspoons of apple cider vinegar

1/4 teaspoon of coconut sugar

1/4 teaspoon of pink Himalayan salt or sea salt

Method

Mix the aminos, sesame oil, sugar and chili together and add the pork. Let it marinate while you prepare the salad.

For the salad, mix the vinegar, sugar & salt (pickling liquid) together in a bowl and set aside. Place the rest of the salad ingredients in a bowl and add the pickling liquid, let it sit while you cook the pork.

Heat a small pan to a low heat first if you need to toast your sesame seeds. Toast seeds for a few minutes until a light golden colour.

Turn the heat up to medium. Once heated add the pork and cook for a few minutes each side until cooked through. Place on a serving plate and sprinkle with sesame seeds.

Gently squeeze the salad to remove excess pickling liquid and serve on the plate with the pork. Garnish with the extra chilli slices.

Calories: 222
Protein: 26.7
Carbs: 10.1
Fibre: 2.3
Fat: 7.9

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