What are the main ingredients in Spiced Pork & Creamy Coconut Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Spiced Pork & Creamy Coconut Dressing?

Calories: 867, Carbs: 47 grams, Fat: grams, Protein: 36.2 grams, Sugar: 25.7 grams, Salt: 253 grams

How do I prepare Spiced Pork & Creamy Coconut Dressing?

MAKE THE SALAD: To a salad bowl, add the shredded green leaves, the carrot matchsticks, and the drained peppers. Toss through ½ the coconut dressing, ½ the toasted nuts, and seasoning. Set aside. GOLDEN PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. COCO DRESSING: In a bowl, combine the coconut dressing with ½ the chopped chives, a drizzle of oil, and seasoning. Set aside. CHARRED BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. FRY THE MINCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince, the chopped chilli (to taste), and a sweetener. Work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minute, mix through the charred green beans until warmed through. Season and set aside. GRAB THE PLATES!: Plate up a bed of the dressed salad and top with the spicy mince mixture. Drizzle over the remaining coconut dressing (to taste) and scatter over the remaining nuts. Garnish with the remaining chives and any remaining chilli.

What should be prepared from my kitchen to make Spiced Pork & Creamy Coconut Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Spiced Pork & Creamy Coconut Dressing

Name: Spiced Pork & Creamy Coconut Dressing
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Charred green beans and perfectly seasoned pork mince mingle atop a bed of crisp green leaves, carrot matchsticks, and piquanté peppers. Tossed in a delightful coconut dressing, topped with golden toasted peanuts, and garnished with fresh chives.

Spiced Pork & Creamy Coconut Dressing

with charred green beans & a fresh salad

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chilli
Coconut Dressing
Fresh Chives
Fresh Ginger
Garlic Heads
Green Beans
Green Leaves
Onion
Onions
Peanuts
Piquanté Peppers
Pork Mince

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Spiced Pork & Creamy Coconut Dressing

Serves 1

GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
COCO DRESSING
In a bowl, combine the coconut dressing with ½ the chopped chives, a drizzle of oil, and seasoning. Set aside.
MAKE THE SALAD
To a salad bowl, add the shredded green leaves, the carrot matchsticks, and the drained peppers. Toss through ½ the coconut dressing, ½ the toasted nuts, and seasoning. Set aside.
FRY THE MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince, the chopped chilli (to taste), and a sweetener. Work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minute, mix through the charred green beans until warmed through. Season and set aside.
GRAB THE PLATES!
Plate up a bed of the dressed salad and top with the spicy mince mixture. Drizzle over the remaining coconut dressing (to taste) and scatter over the remaining nuts. Garnish with the remaining chives and any remaining chilli.

Peanuts - 10g
Green Beans - 100g
Coconut Dressing - 125ml
Fresh Chives - 3g
Green Leaves - 40g
Carrot - 120g
Piquanté Peppers - 20g
Onion - 1
Garlic Heads - 1
Fresh Ginger - 10g
Pork Mince - 150g
Chilli. - 1

Download the Recipe

Serves 2

GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
COCO DRESSING
In a bowl, combine the coconut dressing with ½ the chopped chives, a drizzle of oil, and seasoning. Set aside.
MAKE THE SALAD
To a salad bowl, add the shredded green leaves, the carrot matchsticks, and the drained peppers. Toss through ½ the coconut dressing, ½ the toasted nuts, and seasoning. Set aside.
FRY THE MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince, the chopped chilli (to taste), and a sweetener. Work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minute, mix through the charred green beans until warmed through. Season and set aside.
GRAB THE PLATES!
Plate up a bed of the dressed salad and top with the spicy mince mixture. Drizzle over the remaining coconut dressing (to taste) and scatter over the remaining nuts. Garnish with the remaining chives and any remaining chilli.

Peanuts - 20g
Green Beans - 200g
Coconut Dressing - 150ml
Fresh Chives - 5g
Green Leaves - 80g
Carrot - 120g
Piquanté Peppers - 40g
Onion - 1
Garlic Heads - 1
Fresh Ginger - 20g
Pork Mince - 300g
Chilli. - 1

Download the Recipe

Serves 3

GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
COCO DRESSING
In a bowl, combine the coconut dressing with ½ the chopped chives, a drizzle of oil, and seasoning. Set aside.
MAKE THE SALAD
To a salad bowl, add the shredded green leaves, the carrot matchsticks, and the drained peppers. Toss through ½ the coconut dressing, ½ the toasted nuts, and seasoning. Set aside.
FRY THE MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince, the chopped chilli (to taste), and a sweetener. Work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final minute, mix through the charred green beans until warmed through. Season and set aside.
GRAB THE PLATES!
Plate up a bed of the dressed salad and top with the spicy mince mixture. Drizzle over the remaining coconut dressing (to taste) and scatter over the remaining nuts. Garnish with the remaining chives and any remaining chilli.

Peanuts - 30g
Green Beans - 300g
Coconut Dressing - 275ml
Fresh Chives - 8g
Green Leaves - 120g
Carrot - 240g
Piquanté Peppers - 60g
Onions - 2
Garlic Heads - 1
Fresh Ginger - 30g
Pork Mince - 450g
Chilli. - 1

Download the Recipe

Serves 4

GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
COCO DRESSING
In a bowl, combine the coconut dressing with ½ the chopped chives, a drizzle of oil, and seasoning. Set aside.
MAKE THE SALAD
To a salad bowl, add the shredded green leaves, the carrot matchsticks, and the drained peppers. Toss through ½ the coconut dressing, ½ the toasted nuts, and seasoning. Set aside.
FRY THE MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince, the chopped chilli (to taste), and a sweetener. Work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final minute, mix through the charred green beans until warmed through. Season and set aside.
GRAB THE PLATES!
Plate up a bed of the dressed salad and top with the spicy mince mixture. Drizzle over the remaining coconut dressing (to taste) and scatter over the remaining nuts. Garnish with the remaining chives and any remaining chilli.