Smoky chipotle pork with red slaw

The crunchy purple slaw adds just enough freshness to balance the smoky, punchy flavours of the pork.

  • Preparation time: 25 mins + marinating and resting
  • Cooking time: 25 mins
  • Total time: 50 mins

Serves: 4


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.