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
Spiced Pork & Creamy Coconut Dressing
with charred green beans & a fresh salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Spiced Pork & Creamy Coconut Dressing?
The preparation time for Spiced Pork & Creamy Coconut Dressing with charred green beans & a fresh salad is between 20 and 35 minutes.
What is the total time required to make Spiced Pork & Creamy Coconut Dressing with charred green beans & a fresh salad?
The total time required to make Spiced Pork & Creamy Coconut Dressing with charred green beans & a fresh salad is between 35 and 50 minutes.
How many servings does Spiced Pork & Creamy Coconut Dressing provide?
4 servings
What are the main ingredients in Spiced Pork & Creamy Coconut Dressing?
Carrot, Chilli, Coconut Dressing, Fresh Chives, Fresh Ginger, Garlic Heads, Green Beans, Green Leaves, Onion, Onions, Peanuts, Piquanté Peppers, Pork Mince
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?
Carrot, Chilli, Coconut Dressing, Fresh Chives, Fresh Ginger, Garlic Heads, Green Beans, Green Leaves, Onion, Onions, Peanuts, Piquanté Peppers, Pork Mince
How many calories does Spiced Pork & Creamy Coconut Dressing have?
867 calories
How much fat content does Spiced Pork & Creamy Coconut Dressing have?
grams
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