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. 

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  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. 


Typical values per serving when made using specific products in recipe


2,175kJ/ 524kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating