Piri piri pork with mustard coleslaw

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• Clarinda

  25 May 2010

  Clarinda rated and commented on this recipe

  

  Have only made the coleslaw so far and it tastes and looks really good - however I did put a lot more dressing on than asked for. Perhaps I have used larger carrots, but there just wasn't enough dressing to go round. Served it with some cold roast ham.

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• mortini

  30 June 2010

  mortini rated and commented on this recipe

  

  Pork was delicious - marinated for a couple of hours - although the cinnamon dominated the flavours - might add a bit less next time. I liked the coleslaw without too much dressing - did need lots of mixing though - just a very different consistency to the shop bought stuff.

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• vividearth

  13 January 2011

  vividearth commented on this recipe

  Very nice - added a thinly sliced apple to the coleslaw which went very well with the pork. Whole thing with rice rather than chips - delicious.

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• paulgent

  17 April 2011

  paulgent commented on this recipe

  made it but did the pork maranade diffrent i put chillies in parsley white wine vinger musterd powder and whole grain mustard oil and black pepper cracked in a pesal and mortierand sprink it on yummy

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• Kate O'Hara

  09 July 2011

  Kate O'Hara rated and commented on this recipe

  

  Great easy dish to make..

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• karima

  10 November 2011

  karima commented on this recipe

  really enjoyed this dish yummy will be making it again for my family.

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• karima

  10 November 2011

  karima commented on this recipe

  really enjoyed this dish yummy will be making it again for my family.

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• Stevie B

  21 November 2011

  Stevie B rated and commented on this recipe

  

  I was really impressed with the marinade for the pork. I thought it might be a bit heavy on the ginger and cinammon, but it was lovely. I left mine in the fridge overnight before cooking. I also fried the pork in a little oil and butter, rather than grilling. The coleslaw was nice, but the quantities given make WAY too much, even to use up over the next few days from the fridge, and I made mine with three rather than four carrots! So unless you really really like coleslaw and you're going to be getting through it in a couple of days after this recipe - it really doesn't keep well for too long - I recommend at least halving the coleslaw quantities as you'd still have plenty to go on the side of the pork, and plenty over as well.

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• Kirsty

  08 February 2012

  Kirsty rated and commented on this recipe

  

  Delicious! I added equal amount of creme fraiche to mayo to make it creamier and not so dry. I agree with Stevie B the coleslaw veg quantities are too much to eat in one week so i only shredded enough for the two of us (and i still did too much!). But going to use the left over cabbage and carrot to make a bubble n squeak tonight. Also dont be put off by the sound of ginger and cinnamon if they are ingredients you dont like, my partner claims to not like them both so I only added 3/4 of a teaspoon to be safe. After eating their plate clean I said what was in the marinade and they were amazed as they loved it and would have it again!

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• Kirsty

  08 February 2012

  Kirsty commented on this recipe

  Sorry I meant 3/4 of the half a teaspoon in my comment above!

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• Nunkey

  26 June 2012

  Nunkey commented on this recipe

  Really tasty. Had to make a couple of substitutions for the marinade - had no ground ginger so used fresh instead (about a thumb sized piece of fresh ginger, grated). Used a lemon instead of lime. Left out the ground nut oil, so marinade was fat free. Left to marinate only about an hour, and was still really tasty.

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• sevy

  31 October 2012

  sevy rated and commented on this recipe

  

  these pork steaks were delicious, will definitely do again, didnt do the coleslaw, had with spicey wedges and salsa

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• VikingPenguin

  26 November 2012

  VikingPenguin rated and commented on this recipe

  

  Made this tonight, was really nice. Only alterations I made were white wine vinegar instead of red and wholegrain mustard instead of dijon, as that's what I had in the cupboard. I also stopped at 2 carrots as it seemed enough. I griddled the chops (big juicy ones from the butcher) for roughly 5 minutes on each side, which about killed me with the smoke but the taste was excellent. Made http://www.bbcgoodfood.com/recipes/1263681/harissa-sweet-potato-wedges to go with, divine!

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Ingredients

• 2 pork loin steaks or chops
• fat oven chips , to serve (optional)

FOR THE PIRI PIRI MARINADE

• 2 red chillies , chopped
• 1 lime , juiced
• 1 garlic clove , crushed
• ½ tsp ground coriander
• ½ tsp cinnamon
• ½ tsp ground ginger
• 1 tbsp groundnut oil

FOR THE COLESLAW

• 4 carrots , grated
• ½ small white cabbage , shredded
• ½ red onion , finely sliced
• 2 tbsp mayonnaise
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 2 pork loin steaks or chops
• fat oven chips , to serve (optional)

FOR THE PIRI PIRI MARINADE

• 2 red chillies , chopped
• 1 lime , juiced
• 1 garlic clove , crushed
• ½ tsp ground coriander
• ½ tsp cinnamon
• ½ tsp ground ginger
• 1 tbsp groundnut oil

FOR THE COLESLAW

• 4 carrots , grated
• ½ small white cabbage , shredded
• ½ red onion , finely sliced
• 2 tbsp mayonnaise
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard

PER SERVING

698 kcalories, protein 53.7g, carbohydrate 25.7g, fat 43 g, saturated fat 12.9g, fibre 8.2g, salt 0.81 g

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