This could be the best slimming world friendly recipe Lo-Dough have ever created. The fresh, fragrant taste of Vietnam combined with the not so Syn-ful Lo-Dough make this dish a smash hit.
Traditionally made with pork, carrot, coriander and pate (amongst other ingredients) we’ve kept the star ingredients, but swapped the pate for gut cleansing Kimchi and the high carb baguette or steamed bun for Lo-Dough.
This is a perfect dish for serving canapes at a party, having friends round for dinner or enjoying a low carb, low Syn, cultural dish with your family.
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Preheat the oven 180˚C whilst you prepare the glaze.
For the glaze mix the soy sauce, skinny syrup orange juice/zest and ginger.
Place pork loin in an oven proof dish and rub with glaze.
Cook pork, occasionally basting for 20-25 mins.
Whist the pork is cooking in the oven, mix together the carrot, mooli, coriander, chilli and spring onion in a bowl.
Take your Lo-Dough out of the packet and cut circular shapes using a pastry cutter. This should give you approx 4 per Lo-Dough disk. (Excess trim can kept, dried out and blitzed into breadcrumbs or used as a snack).
Spray the Lo-Dough on one side with fry light and sprinkle with sesame seeds.
Take the pork out of the oven and allow to cool for 5-10 minutes.
Once cool, cut and layer one tbsp of pork and a tbsp of your pre-made mix into each of the Lo-Dough shapes, with the sesame seeds facing down on the board.
Drain the Kimchi before adding one tsp on top of the mixture.
Taking extra care, fold your Lo-Dough into a taco shape, using a toothpick through the top centre of the Lo-Dough in order to secure.
Dress with the lime juice/zest and serve
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Syn values given are correct at time of writing but may not always be accurate.
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