Smart Thai-Inspired Pork
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Smart Thai-Inspired Pork

Smart Thai-Inspired Pork

with Spinach, Roasted Veggies and Peanut Sauce

Thai cuisine is all about contrasting textures and vibrant flavours – spicy, sweet, savoury, tart – and you'll find all of that in this mash-up of east and west!

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Tags:
Carb Smart
Calorie Smart
Allergens:
Peanuts
Soy
Sulphites
Wheat
Sesame
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

113 g

Baby Spinach

160 g

Sweet Bell Pepper

1.5 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tsp

Sriracha

170 g

Sweet Potato

1 tbsp

Thai Seasoning

(Contains Sesame, Milk)

½ tbsp

Ginger-Garlic Puree

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat34 g
Saturated Fat6 g
Carbohydrate33 g
Sugar12 g
Dietary Fiber6 g
Protein47 g
Cholesterol105 mg
Sodium1180 mg
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

Baking Sheet
Parchment Paper
Peeler
Large Non-Stick Pan
Paper Towel
Small Bowl
Measuring Spoons
Large Bowl
Whisk
Measuring Cups

Cooking Steps

Roast veggies
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Core, then cut pepper into 1-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces. Add peppers, sweet potatoes, 1 tsp soy sauce and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 16-18 min.

Prep pork
2

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, reserve 1/4 tsp Thai Seasoning (dbl for 4 ppl) in a small bowl. Pat pork dry with paper towels. Season with salt, pepper and remaining Thai Seasoning.

Cook pork
3

When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side.Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**Carefully discard fat from the pan.

Make vinaigrette
4

Meanwhile, add vinegar and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl] for a slightly sweeter vinaigrette, if desired.)

Make peanut sauce
5

Heat the same pan (from step 2) over medium. Add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp ginger-garlic puree, 1/3 cup water (dbl both for 4 ppl) and 1 tsp sriracha. (NOTE: Reference heat guide.) Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer, 1 min. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl], if desired.)Remove the pan from heat.

Finish and serve
6

Thinly slice pork. Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine. Divide salad between plates. Top with pork. Drizzle peanut sauce over top.