Chilli and lime pork with Asian coleslaw

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

Recipe «Chilli and lime pork with Asian coleslaw» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.