Chilli and lime pork with Asian coleslaw

Cooking Meat Chilli and lime pork with Asian coleslaw

For a healthy weeknight meal, you can rely on this Asian-style pork with crunchy wombok slaw.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Whisk rice wine, fish sauce, lime juice, sugar and chilli in a small jug. Place pork in a shallow glass or ceramic dish. Add half the rice wine mixture. Turn pork to coat. Cover and refrigerate for 10 minutes.
  2. Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook pork for 5 to 6 minutes each side or until just cooked through. Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.
  3. Meanwhile, combine cabbage, snow peas, onion and mint in a large bowl. Add half the remaining rice wine mixture. Toss gently to combine. Serve salad topped with pork and drizzled with remaining rice wine mixture.

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2 tbsp Chinese rice wine
2 tbsp fish sauce
1/4 cup lime juice
1 tbsp brown sugar
1 long red chilli, deseeded, finely chopped
500g pork fillets
olive oil cooking spray
1/2 Chinese cabbage , shredded
200g snow peas, trimmed, thinly sliced diagonally
4 green onions, thinly sliced
1/2 cup fresh mint leaves

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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