Pork Asian Slaw



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Serves: 4


Prep: 10 mins


Cooking: 20 mins


  • 500g Otway Pork pork loin medallion steaks
  • Olive oil spray
  • 1 large carrot, peeled, cut into thin matchsticks
  • 5 spring onions, thinly sliced
  • 100g bean sprouts, trimmed
  • 100g snow peas, thinly sliced lengthways
  • 1/2 small wombok (Chinese cabbage), finely shredded
  • 1 cup chopped fresh coriander, mint and Vietnamese mint (or Thai basil)
  • 1 tablespoon finely shredded fresh ginger
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon honey or brown sugar


Step 1
Heat a large frying pan over medium-high heat. Spray with oil. Cook the pork for 2-3 minutes each side or until golden and just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.

Step 2
Meanwhile, combine the carrot, onion, bean sprouts, snow peas, wombok, herbs and ginger in a large bowl.

Step 3
To make the dressing, whisk lime juice, fish sauce, honey/brown sugar in a small jug. Add the pork to the salad. Drizzle over the dressing and toss to combine.

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