Pork, Egg and Corn Salad

Ingredients

• Pork200 g
• Egg1 count (55 g)
• Corn1/2 count (125 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Shell the corn and put the grains in a pot with boiling water. Let boil for 12 minutes, remove and drain.

2. 2

   Step 2

   Then boil the egg in a small pot for 8-10 minutes.

3. 3

   Step 3

   Remove, let cool for some minutes, peel and slice.

4. 4

   Step 4

   At the same time, add salt and pepper to taste to the pork and cut into bites. In the meantime, heat half the oil in a pan over high heat.

5. 5

   Step 5

   Once heated, add the pork and brown all its sides for 2-3 minutes over medium heat.

6. 6

   Step 6

   Cover, lower the heat to medium-low and let cook for 10 minutes until well cooked.

7. 7

   Step 7

   For the dressing, chop the parsley, mix with the remaining oil and lemon juice. Add salt and pepper to taste.

8. 8

   Step 8

   Put the pork with the corn, egg and the dressing in a bowl.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork, Egg and Corn Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.