Chilli and lime pork with Asian coleslaw

Chilli and lime pork with Asian coleslaw
  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

For a healthy weeknight meal, you can rely on this asian-style pork with crunchy wombok slaw.

Featured in
Pork recipes, Main recipes


  • 2 tablespoons Chinese rice wine (see note)
  • 2 tablespoons fish sauce
  • 1/4 cup lime juice
  • 1 tablespoon brown sugar
  • 1 long red chilli, deseeded, finely chopped
  • 500g pork fillets
  • olive oil cooking spray
  • 1/2 Chinese cabbage (wombok), shredded
  • 200g snow peas, trimmed, thinly sliced diagonally
  • 4 green onions, thinly sliced
  • 1/2 cup fresh mint leaves


  • Step 1
    Whisk rice wine, fish sauce, lime juice, sugar and chilli in a small jug. Place pork in a shallow glass or ceramic dish. Add half the rice wine mixture. Turn pork to coat. Cover and refrigerate for 10 minutes.
  • Step 2
    Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook pork for 5 to 6 minutes each side or until just cooked through. Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.
  • Step 3
    Meanwhile, combine cabbage, snow peas, onion and mint in a large bowl. Add half the remaining rice wine mixture. Toss gently to combine. Serve salad topped with pork and drizzled with remaining rice wine mixture.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 947 kj


  • 2g

    Fat Total

  • 1g

    Saturated Fat

  • 5g


  • 34g


  • 119mg


  • 1092.5mg


  • 7g

    Carbs (sugar)

  • 16g

    Carbs (total)

All nutrition values are per serve


Chinese rice wine is made from fermented glutinous rice which is strained and then aged in earthenware pots. You can find it in the Asian section of the supermarket.

  • Author: Chrissy Freer
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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