Coconut Pork Sirloin with Crunchy Slaw and Rice

Coconut Pork Sirloin with Crunchy Slaw and Rice

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 21, 2018.



  • 1½ cups jasmine rice


  • 1 pack coconut pork sirloin steaks


  • 1 baby bok choy
  • ½ bunch asparagus
  • 1 carrot
  • ½ bag coleslaw
  • 1 pack sesame seeds
  • 1 pack crispy noodles
  • 3 Tbsp sesame mayo

To Serve

  • Remaining sesame mayo

Have Handy

  • olive oil
  • pepper
  • salt


  1. Cook rice. Combine rice, 2½ cups water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Cook pork Heat a drizzle of oil in a large fry-pan on medium heat. Cook pork for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered. Reserve resting juices.
  3. Prep slaw Thinly slice bok choy and asparagus and grate carrot. Add to a medium bowl, along with remaining slaw ingredients. Just before serving, mix to combine and season to taste.
  4. Serve rice topped with pork and any resting juices. Place slaw on the side and dollop with remaining sesame mayo.

Nutritional Information

Energy 2682 kj
641 kcal
Protein 36.1g
Carbohydrate 53.5g
Fat 31.3g