The Dinner Planner

Sticky Asian Pork with Coconut Rice and Asian Slaw

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The slow cooker does the most of the work for you here and there should be enough for 2 meals for 4 people. Change it up and make bao buns with the leftovers for a fast friday night dinner.
Servings 4

Ingredients
 

Sticky Pork

  • 1 kg pork loin or shoulder, skin removed
  • 2 tbsp olive oil
  • ½ c honey
  • ¼ c soy sauce
  • 1 lime – juiced
  • 2 tbsp ginger – grated
  • 2 garlic cloves – crushed
  • 2 tbsp cornflour

Coconut Rice

  • 1 c rice
  • 270 ml coconut milk

Asian Slaw

  • ¼ red cabbage – shredded
  • ¼ savoy cabbage – shredded
  • 2 carrots – shredded with mandolin or grated
  • 100 g snow peas – finely sliced
  • 2 spring onions – finely sliced
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 2 tsp white sugar

Instructions
 

Sticky Pork

  • Heat oil in pan over medium heat. Season pork with salt and pepper. Add pork to pan and sear until browned all over.
  • Add pork to slow cooker. Combine sauce ingredients and pour over pork. Cook on low for 6-8 hours.
  • Once cooked, remove pork and set aside. Mix cornflour with a little water. Add sauce and cornflour mix to pan and heat until thickened. Pour over pork and garnish with coriander.

Coconut Rice

  • Rinse rice and add to pan with coconut milk, water (use the coconut milk can and fill it) and a pinch of salt. Bring to the boil. Turn heat down, cover and simmer for 15 minutes. Leave with lid on until you are ready. Fluff with a fork before serving.

Asian Slaw

  • Place the cabbage, carrot, snow peas and spring onion in a bowl. Combine the dressing. Pour over salad and toss to combine. Garnish with sesame seeds.
  • Divide the rice amongst plates, top with pork and pop the salad on the side.

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