Hoisin pork with Asian coleslaw
Pork fillet or tenderloin, raw
320 g, fat trimmed, (buy 400g)
Chinese cabbage (wombok)
2 cup(s), (110g), shredded
2 cup(s), (140g), shredded
3 individual, sliced
1 small, sliced
2 tbs, (Japanese cooking wine)
2 tbs, (rice wine)
1 medium, cut into wedges, to serve
1 x 3 second spray(s)
- 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.
- 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.
- Thickly slice pork. Drizzle with sauce, sprinkle with sesame seeds and serve with coleslaw and lemon wedges.