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Pork with coleslaw & chargrilled potatoes
Pork with coleslaw & chargrilled potatoes
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Vibrant Asian salad enhances juicy pork and charred potatoes in this irresistible family dish.
Ingredients:
  • 500g Baby Coliban (Chat) potatoes (see note)
  • 1/2 (about 320g) baby wombok (Chinese cabbage), finely shredded
  • 1 zucchini, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 1 red onion, halved, thinly sliced
  • 1/2 red capsicum, deseeded, thinly sliced
  • 12.00 gm sesame seeds, lightly toasted
  • 125g (1/2 cup) mayonnaise
  • 40.00 gm water
  • 4 pork loin medallions
  • Dijon mustard, to serve
Instructions:
  • Boil the potatoes in a generously salted large saucepan for 10 minutes or until tender. Drain and let them cool slightly before cutting them in half.
  • In a large bowl, mix cabbage, zucchini, carrot, onion, capsicum, and sesame seeds. In a separate small bowl, whisk together mayonnaise and water. Pour the mayonnaise mixture over the vegetables. Season with salt and pepper, then mix well.
  • 1. Preheat a chargrill on high heat. Brush pork with a little oil, then drizzle remaining oil over the potato. Grill the potato for about 8 minutes on each side until charred. 2. As the potato cooks, heat a large frying pan over medium heat. Cook the pork for about 4 minutes on each side for medium doneness or until cooked to your liking. 3. Transfer pork to a plate and let it rest for 3 minutes. Serve the pork, potato, and coleslaw on serving plates with a side of mustard. Enjoy!

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