Waitrose and Partners
Pork with peanut salsa & Chinese leaf slaw

Pork with peanut salsa & Chinese leaf slaw

Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest Ed Gamble on episode 7, season 1 of Dish, the Waitrose podcast. It was served with these barbecue cauliflower wings with zingy coriander mayo and this ginger fizz to drink. 


Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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Ingredients

  • tbsp Essential Sunflower Oil
  • 2 small cloves garlic, finely sliced
  • 10g ginger, peeled and cut into matchsticks
  • 1 large red chilli, deseeded and finely chopped
  • ½ tsp Essential Clear Honey
  • 1 tsp light soy sauce
  • 30g Essential Roasted & Salted Peanuts, finely chopped
  • 2 Essential British Pork Shoulder Steaks
  • ¼ Chinese leaf, shredded
  • 1 Essential Carrot, peeled and coarsely grated or julienned
  • ¼ x 25g pack chives, finely chopped
  • 1 tsp toasted sesame oil
  • 1 tbsp black sesame seeds

Method

  1. To make the peanut salsa, heat a frying pan until smoking hot, then add 1 tbsp oil. Add the garlic, ginger and chilli and cook until golden and crisp – take care not to burn the garlic. Pour into a small bowl and stir in the honey, soy and peanuts. Set aside.

  2. Wipe out the frying pan, then heat the remaining ½ tbsp oil over a high heat. Season the pork and fry for 6-7 minutes on each side, until cooked through and golden, the juices run clear and no pink meat remains. Transfer to a plate to rest.

  3. While the pork is resting, mix the Chinese leaf, carrot and chives in a bowl with the sesame oil and sesame seeds. Serve alongside the pork with the peanut salsa.

Cook’s tip

Essential chicken or turkey fillets, strips or slices would also work well here, as would our delicious pork chops. Adjust cooking times accordingly, until cooked through, the juices run clear and no pink meat remains.

And to drink...

The ginger spice and rose petal complexity of Cave de Turckheim Gewurztraminer will go beautifully with this dish. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,175kJ/ 524kcals

Fat

40g

Saturated Fat

10g

Carbohydrates

9.4g

Sugars

8.1g

Fibre

5.5g

Protein

28g

Salt

0.7g

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Overall rating (4/5)

4 out of 5 stars1 rating