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Chilli and lime pork with Asian coleslaw
Chilli and lime pork with Asian coleslaw
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Try this quick and flavorful Asian pork with crunchy cabbage slaw for a healthy weeknight dinner.
Ingredients:
  • 40.00 ml Chinese rice wine (see note)
  • 48.80 gm fish sauce
  • 65.63 gm lime juice
  • 16.00 gm brown sugar
  • 1 long red chilli, deseeded, finely chopped
  • 500g pork fillets
  • olive oil cooking spray
  • 1/2 Chinese cabbage (wombok), shredded
  • 200g snow peas, trimmed, thinly sliced diagonally
  • 4 green onions, thinly sliced
  • 125.00 ml fresh mint leaves
Instructions:
  • Combine rice wine, fish sauce, lime juice, sugar, and chili in a small jug and whisk to create a flavorful marinade. Place the pork in a shallow glass or ceramic dish and pour half of the marinade over it, ensuring the pork is well coated. Cover the dish and let the pork marinate in the fridge for 10 minutes.
  • Prepare the barbecue plate or chargrill by spraying it with oil and heating it over high heat. Grill the pork for 5 to 6 minutes on each side until just cooked through. Transfer the pork to a plate, cover, and let it rest for 5 minutes before thinly slicing.
  • In a large bowl, mix cabbage, snow peas, onion, and mint together. Pour half of the remaining rice wine mixture on top and gently toss to combine. Serve the salad with pork on top and drizzle with the rest of the rice wine mixture.

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