Spicy mango citrus slaw
This vibrant raw salad with crunchy mooli, cabbage and peppers makes a perfect side dish to Indian-inspired main courses such as tandoori meats
Sticky hoisin pork steaks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 150g hoisin sauce
- 6 thin-cut pork loin steaks
- 360g long grain rice
- 1 tbsp sunflower oil
- 1 tbsp soy sauce
- 3 spring onionsthinly sliced on an angle
For the slaw
- 2 tbsp white wine vinegar
- 1 tbsp soy sauce
- ½ red cabbagecored and finely shredded (about 300g)
- 300g carrotscoarsely grated or cut into matchsticks
- ½ cucumberhalved, deseeded and thinly sliced
- ½ small pack mint
Nutrition: per serving
- kcal666
- fat26g
- saturates8g
- carbs65g
- sugars13g
- fibre5g
- protein40g
- salt2g
Method
step 1
Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.
step 2
Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.
step 3
Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.
