Spicy barbecued pork and coleslaw
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How to make Spicy barbecued pork and coleslaw
Yield = 6Prep time: 3:30
Cook time: 0:10
Total time: 3:40
Ingredients
- 2 tablespoons barbecue sauce
- 1 tablespoon worcestershire sauce
- 2 tablespoons maple syrup
- 3 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 6 (125g each) extra-trim pork loin steaks
- 1 tablespoon olive oil
- 600g steamed chat potatoes
Coleslaw
- 2 tablespoons mayonnaise
- 100g plain reduced-fat yoghurt
- 1 tablespoon white vinegar
- 4 cups shredded cabbage
- 2 large carrots, peeled, cut into thin ribbons
- 1/2 cup pecan nuts, chopped
- 4 green onions, thinly sliced
- 1 large green capsicum, thinly sliced
Method
- Step 1 Place barbecue sauce, worcestershire sauce, maple syrup, garlic and chilli in a glass or ceramic dish. Stir to combine. Add pork. Turn to coat. Cover. Refrigerate for 3 hours (if time permits).
- Step 2 Heat oil in a large frying pan over medium-high heat. Cook pork for 5 minutes each side or until cooked through.
- Step 3 Meanwhile, place mayonnaise, yoghurt, and vinegar in a large bowl. Stir to combine. Add cabbage, carrot, nuts, onion and capsicum. Toss to combine. Divide coleslaw between plates. Top with pork. Serve with potatoes.
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