- High in protein
- High in dietary fibre
- Shellfish free
- Wheat free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
Served with a colourful veggie slaw, this Vietnamese-style pork is a must-try. Ready to plate up in just 15 minutes, this dish is a great midweek option.
- Serves4
- Cook time5 minutes
- Prep time10 minutes
Ingredients
- 4 (about 600g) Coles Australian Pork Scotch Fillet Steaks or Coles Australian Pork Sirloin Steaks
- 1/3 cup (80ml) sweet chilli sauce
- 2 limes, zested, juiced
- 200g pkt Coles Australian Shredded Carrot
- 1/4 wombok, finely shredded
- 1/4 red cabbage, finely shredded
- 4 baby cucumbers, thinly sliced
- 3 spring onions, thinly sliced
- 1/4 cup Vietnamese mint leaves
- 1/3 cup (80ml) Vietnamese-style salad dressing
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
Step 1
Heat a large non-stick frying pan over medium-high heat. Spray the pork with olive oil spray. Add the pork to the pan and cook for 2 mins each side or until browned and just cooked through. Add the sweet chilli sauce, lime zest and lime juice to the pan. Bring to the boil, turning the pork until well coated.Step 2
Place the carrot, combined cabbage, cucumber, onion, mint and dressing in a large bowl. Season. Toss to combine.Step 3
Thickly slice the pork. Divide the coleslaw mixture among serving bowls. Top with the pork. Spoon over the pan juices to serve.
Recipe tip
Serve with thinly sliced green chilli, fried shallots and lime cheeks
Nutrition Information
Per Serve
Energy: 1931kJ/432 Cals (22%)
Protein: 32g (64%)
Fat: 23g (33%)
Sat fat: 9g (38%)
Carb: 29g (9%)
Sugar: 27g (30%)
Fibre: 6g (20%)
Sodium: 691mg (35%)
