Teriyaki pork with Asian coleslaw

Tender barbecued pork on a bed of crispy shredded veg in a soy, lime and sesame dressing.

Serves: 4

Preparation time:  10 minutes

Cooking time:  15 minutes

Cooling time: 30 minutes (marinating)

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You will need

  • 4 spring onions, finely sliced (plus extra to garnish)
  • 1 medium carrot, grated (plus extra to garnish)
  • 1 little gem lettuce, thinly sliced
  • 100g beansprouts
  • 1½ tablespoons light soy sauce
  • 1-1½ tablespoons lime juice
  • ½ tablespoon toasted sesame oil
  • 1½ tablespoons toasted sesame seeds
  • 4 x 120g boneless pork loins
  • Teriyaki marinade (for the pork loins)
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Recipe Information

Step by step guide to making Teriyaki pork with Asian coleslaw

  1. Mix together the spring onions, carrot, lettuce and beansprouts in a bowl.
  2. Add the soy sauce, lime juice, sesame oil and seeds, then mix everything together until combined. Leave this to marinate for 30 minutes.
  3. Cover the pork loins with the teriyaki marinade, cover and leave to marinate as well.
  4. Meanwhile, heat the barbecue until the coals are grey, or heat a gas barbecue to medium. Cook the pork on the barbecue for 12-15 minutes, turning halfway through, until cooked through.
  5. Arrange the coleslaw on 4 plates. Slice the pork and serve on top of the coleslaw, garnished with the reserved spring onion and carrot.

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Nutritional information for Teriyaki pork with Asian coleslaw

Nutritional information for Teriyaki pork with Asian coleslaw

Nutrition type per serving
Calories 323 kcal
Total Fat 23.2g
Saturated Fat 7.6g
Salt 0.5g
Sugar 1.78g