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Smoky chipotle pork with red slaw
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The crunchy purple slaw adds just enough freshness to balance the smoky, punchy flavours of the pork.
185g jar Cooks’ Ingredients Pibil Paste
4 tbsp sesame seeds, toasted, plus extra to serve
Zest and juice of 4 limes, plus extra wedges to serve
8 cloves garlic, peeled
28g pack fresh coriander, stalks finely chopped, leaves torn
450g essential Waitrose British Pork Fillet, trimmed
3 tbsp essential Waitrose Olive Oil
400g can black beans, drained and rinsed
mall red cabbage, shredded
150g pack mixed radishes, sliced
1. For the marinade, whizz the pibil paste in a food processor with the sesame seeds, grated zest and juice of 3 limes, garlic and coriander stalks until combined. Season the pork and rub the marinade all over. Set aside for 15 minutes.
2. Heat 1 tbsp olive oil in deep, heavy-based frying pan. Remove the excess marinade from the pork, reserve, then sear the pork in the frying pan for 1-2 minutes on all sides, until well browned. Add the reserved marinade, 150ml water and the black beans. Cover and simmer briskly for 18-20 minutes, turning the pork regularly, until the meat is piping hot and cooked through. Turn off the heat and leave to rest for 5 minutes.
3. Meanwhile, place the cabbage and radish in a large bowl and stir through the remaining 2 tbsp oil, grated zest and juice of the remaining lime, and the coriander leaves. Slice the pork and serve with the black bean sauce, slaw and lime wedges, and sprinkle with extra sesame seeds.
Serve with rice and a spoonful of guacamole or soured
cream, or stuff the pork and slaw into crisp taco shells.
Typical values per serving:
Phillip Schofield recommends St Stefanus Blonde Belgian beer
This recipe was first published in April 2017.