Name: Pork with asian coleslaw
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Pork; 2 tablespoon light soy sauce; 1 tablespoon brown sugar; 1 tablespoon mirin; 1 clove garlic, crushed; 300 gram pork fillet; Asian coleslaw; 3 cup (240g) finely shredded red cabbage; 1 carrot (180g), cut into thin matchsticks; 4 green onions, sliced thinly; 1/4 cup firmly packed fresh coriander leaves; 1 tablespoon light soy sauce; 2 teaspoon brown sugar; 2 teaspoon lemon juice

Ingredients

Pork

2 tablespoon light soy sauce

1 tablespoon brown sugar

1 tablespoon mirin

1 clove garlic, crushed

300 gram pork fillet

Asian coleslaw

3 cup (240g) finely shredded red cabbage

1 carrot (180g), cut into thin matchsticks

4 green onions, sliced thinly

1/4 cup firmly packed fresh coriander leaves

1 tablespoon light soy sauce

2 teaspoon brown sugar

2 teaspoon lemon juice

Method

1.Combine sauce, sugar, mirin, garlic and pork in medium bowl. Cover; refrigerate 1 hour.

2.Meanwhile, make asian coleslaw. Combine ingredients in large bowl.

3.Spray heated barbecue plate with cooking-oil spray for 2 seconds. Cook pork until browned all over and cooked as desired. Cover pork; stand 5 minutes then slice thinly.

4.Serve pork with coleslaw.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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