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Coles

Sticky pork and pineapple slaw

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  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Indulge in a culinary symphony with our sticky pork and pineapple slaw, where succulent pork meets sweet pineapple and crisp slaw, creating a harmonious blend of flavours.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Sticky pork and pineapple slaw

Ingredients

  • 2 x 300g pkts Coles Australian Pork Belly Slices with Sweet Soy Glaze
  • 1/2 pineapple, peeled, thinly sliced
  • 1/4 red cabbage, finely shredded
  • 1/2 wombok (Chinese cabbage), finely shredded
  • 1 carrot, cut into matchsticks
  • 3 spring onions, thinly sliced
  • 1/2 bunch coriander, chopped
  • 1/3 cup (100g) Kewpie Mayonnaise
  • 1 tbs lime juice
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 long red chilli, thinly sliced (optional)

Nutritional information

Per Serve: Energy: 2944kJ/704 Cals (34%), Protein: 31g (62%), Fat: 57g (81%), Sat Fat: 16g (67%), Carbs: 14g (5%), Sugar: 13g (14%), Dietary Fibre: 7g (23%), Sodium: 826mg (41%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat air fryer to 180°C. Place the pork in air fryer and cook for 13-15 mins or until cooked through. Transfer to a plate and set aside for 2 mins to rest. (Alternatively, preheat oven to 200°C. Line a large baking tray and place pork on the lined tray. Roast for 13-15 mins or until cooked through.)

  2. Step 2

    Meanwhile, heat a greased barbecue grill or chargrill on medium-high. Cook the pineapple for 1 min each side or until lightly charred.

  3. Step 3

    Combine the cabbage, wombok, carrot, spring onion and coriander in a large bowl. Place mayonnaise, lime juice, soy sauce and sesame oil in a small bowl and stir to combine. Add to the cabbage mixture and toss to combine.

  4. Step 4

    Arrange slaw on serving plates and top with the pork, pineapple and chilli, if using. 

    Serve with… coriander sprigs and lime wedges

Recipe tip

COOK. STORE. SAVE
Use it up:
Make our fruity pineapple salsa with the leftover pineapple and coriander.

Clever storage: Stand leftover coriander upright in a jar of water and cover with a plastic bag. Store in fridge for up to 1 week.

Sticky pork and pineapple slaw

Sticky pork and pineapple slaw
  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Ingredients
  • 2 x 300g pkts Coles Australian Pork Belly Slices with Sweet Soy Glaze
  • 1/2 pineapple, peeled, thinly sliced
  • 1/4 red cabbage, finely shredded
  • 1/2 wombok (Chinese cabbage), finely shredded
  • 1 carrot, cut into matchsticks
  • 3 spring onions, thinly sliced
  • 1/2 bunch coriander, chopped
  • 1/3 cup (100g) Kewpie Mayonnaise
  • 1 tbs lime juice
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 long red chilli, thinly sliced (optional)
    Description

    Indulge in a culinary symphony with our sticky pork and pineapple slaw, where succulent pork meets sweet pineapple and crisp slaw, creating a harmonious blend of flavours.

    Method
    1. Step 1

      Preheat air fryer to 180°C. Place the pork in air fryer and cook for 13-15 mins or until cooked through. Transfer to a plate and set aside for 2 mins to rest. (Alternatively, preheat oven to 200°C. Line a large baking tray and place pork on the lined tray. Roast for 13-15 mins or until cooked through.)

    2. Step 2

      Meanwhile, heat a greased barbecue grill or chargrill on medium-high. Cook the pineapple for 1 min each side or until lightly charred.

    3. Step 3

      Combine the cabbage, wombok, carrot, spring onion and coriander in a large bowl. Place mayonnaise, lime juice, soy sauce and sesame oil in a small bowl and stir to combine. Add to the cabbage mixture and toss to combine.

    4. Step 4

      Arrange slaw on serving plates and top with the pork, pineapple and chilli, if using. 

      Serve with… coriander sprigs and lime wedges