Ingredients
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85g (3/4 cup) almond meal
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2 teaspoons finely grated lime rind
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1/3 cup chopped fresh coriander, plus 1/4 cup leaves, extra
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2 long fresh red chillies, deseeded, finely chopped
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2 egg whites
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4 x 125g lean pork loin steaks, fat trimmed
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1/4 red cabbage, shredded
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1 bunch buk choy, trimmed, finely shredded
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1 large red apple, cored, halved, thinly sliced
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1/2 cup fresh mint leaves, torn
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2 tablespoons fresh lime juice
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2 teaspoons extra virgin olive oil
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1/2 teaspoon caster sugar
Method
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1Combine 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.
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2Coat 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.
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3Heat 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.
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4Meanwhile, 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.
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5Divide the slaw and pork among serving plates. Sprinkle with the remaining chilli.
Source: taste.com.au
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