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Photo of Hoisin pork with Asian coleslaw by WW

Hoisin pork with Asian coleslaw

Total Time
30 min
10 min
20 min
Thinly sliced pork in a hoisin and mirin sauce and served with a cabbage and capsicum coleslaw


Pork fillet or tenderloin, raw

320 g, fat trimmed, (buy 400g)

Hoisin sauce

60 ml

Chinese cabbage (wombok)

2 cup(s), (110g), shredded

Red cabbage

2 cup(s), (140g), shredded

Green shallot(s)

3 individual, sliced

Green capsicum

1 small, sliced

Sunflower oil

1 tbs

Sesame oil

2 tsp

Mirin seasoning

2 tbs, (Japanese cooking wine)


2 tbs, (rice wine)

Sesame seeds

2 tsp


1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add pork and cook, turning occasionally, for 12–15 minutes or until pork is just cooked. Combine hoisin sauce with 13 cup (80ml) water. Add to pan and heat, scraping any brown bits in pan. Remove pan from heat and lightly cover with foil to keep warm.
  2. Meanwhile, place wombok, red cabbage, shallots and capsicum in a salad bowl, tossing to combine. Mix oils, mirin and vinegar in a small bowl, drizzle over salad, then toss through.
  3. Thickly slice pork. Drizzle with sauce, sprinkle with sesame seeds and serve with coleslaw and lemon wedges.


SERVING SUGGESTION: Steamed or boiled basmati rice.