Chilli pork chips with Asian slaw

Make the slaw first, so it is cold and crisp when the hot pork lands beside it.

Serves

4 people

Prep

15 minutes

Cook

10 minutes

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From the shop

Ask at the counter for enough chilli pork chips for four people. They come already marinated, so add no more spice.

Keep the slaw plain and fresh. The pork already carries the heat and the seasoning.

Ingredients

• Chilli pork chips for four
• 1 tbsp vegetable oil
• 3 cups finely shredded cabbage
• 1 carrot, grated
• 2 spring onions, thinly sliced
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 tbsp mayonnaise

Method

1. Mix the cabbage, carrot and spring onion in a large bowl.
2. Whisk the lime juice, sesame oil and mayonnaise in a small bowl. Toss it through the slaw. Put the slaw in the fridge.
3. Heat a frying pan or barbecue plate over medium-high heat. Add the vegetable oil.
4. Cook the pork in batches for 6 to 8 minutes, turning often, until browned and cooked through.
5. Push a thermometer into the thickest piece. It must read 75°C.
6. Rest the pork for 2 minutes. Pile it next to the slaw.

Serve it

Serve with steamed rice, or in soft rolls with the slaw.