MC - Pan-fried pork, Asian slaw & peanut dressing

Updated at: Thu, 17 Aug 2023 13:55:10 GMT

Step 1

Preheat the oven to 200C / fan 180C / gas mark

Step 2

Boil a kettle.

Step 3

Rinse the black rice, then add to a saucepan with 500ml boiling water and a pinch of sea salt.

Step 4

Simmer for 25-30 mins, then drain.

Step 5

Make the peanut dressing.

Step 6

Mix the peanut paste, tamari, 1 tbsp cold water and half the juice from the lime together to make a smooth sauce.

Step 7

If needed, add another 1 tbsp cold water to thin the sauce.

Step 8

Set aside.

Step 9

Preheat a frying pan with 1 tsp oil on a medium- high heat.

Step 10

Season the pork on both sides with sea salt and black pepper.

Step 11

Add the pork to the pan and cook for 2 mins on each side, until turning golden brown.

Step 12

Transfer to a baking tray and place in the oven for a further 10 mins, until cooked through.

Step 13

Cover and leave to rest.

Step 14

Boil another kettle.

Step 15

Make the slaw; add the sugar snap peas to a heatproof bowl, pour over boiling water to cover and leave to blanch for 5 mins.

Step 16

Meanwhile, grate the carrots; very finely slice the red cabbage; chop the coriander leaves.

Step 17

Finely slice the spring onions, removing the root ends.

Step 18

Remove the sugar snaps from the hot water and also slice thinly.

Step 19

Mix all the ingredients together in a bowl and squeeze in the juice from the remaining lime.

Step 20

Spoon the rice onto warm plates, alongside the slaw.

Step 21

Thinly slice the pork loin and place over the slaw.

Step 22

Drizzle the pork with the peanut dressing.

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