Recipes for your goals
About the Recipe
Ingredients
85g (3/4 cup) almond meal
2 tsp finely grated lime rind
1/3 cup chopped fresh coriander, plus 1/4 cup leaves, extra
2 long fresh red chillies, deseeded, finely chopped
2 egg whites
4 x 125g lean pork loin steaks, fat trimmed
1/4 red cabbage, shredded
1 bunch buk choy, trimmed, finely shredded
1 large red apple, cored, halved, thinly sliced
1/2 cup fresh mint leaves, torn
2 tbsp fresh lime juice
2 tsp extra virgin olive oil
1/2 tsp caster sugar
Preparation
Step 1 Combine the almond meal, lime rind, chopped coriander and half the chopped chilli in a shallow dish. Lightly whisk the egg whites in a separate shallow dish.
Step 2 Coat the pork in the egg white, allowing excess to drain off, then dip in the almond mixture, pressing well to coat. Place on a plate. Cover with plastic wrap and place in the fridge for 10 minutes to rest.
Step 3 Heat a large non-stick frying pan over medium-high heat and spray with olive oil. Cook the pork for 3 minutes each side or until golden and cooked through. Transfer the pork to a plate.
Step 4 Meanwhile, combine the cabbage, buk choy, apple, mint and extra coriander leaves in a large bowl. Combine the lime juice, olive oil and sugar in a small bowl. Add the lime dressing to the slaw and toss to combine.
Comments
Commenting as...
Commenting has been disabled. Please sign in to leave a comment
