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Ingredients
Serves: 4
Time: 30 minutes
- 1 tsp Chinese 5 spice
- 1 tsp brown sugar
- 1 pork fillet
For the slaw
- ½ head white cabbage
- 1 onion
- Large handful of coriander, plus extra to serve
- 1 tbsp peanut butter
- ½ tbsp miso
- 1 tbsp white rice vinegar
- 1 tbsp light soy sauce
- ½ tbsp maple syrup
- 1 lime
- 100g peanuts
For the crispy rice
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 450g cooked, leftover rice (you can use the pre-cooked packets if you don't have any rice leftover)
To serve
- 6 tbsp chilli crisp oil
Method
- First up, to crisp the leftover rice, season with sesame oil and soy sauce, stir well to combine. Place in the basket of the airfryer and cook at 180°C for 12 minutes.
- Next, mix together the Chinese 5 spice, brown sugar and a pinch of salt. Place the pork fillet on a plate and roll in the seasoning until it's completely covered.
- Place on a hot pan with some olive oil and cook golden brown on all sides and cooked through.
- Whilst the pork cooks, finely slice the cabbage and onion - using a mandoline here speeds up the process but you can do this by hand too. Roughly chop the coriander and place everything into a large bowl.
- For the dressing, mix the peanut butter, miso, rice wine vinegar, soy sauce and maple syrup together in a small bowl. Slice the lime in half and squeeze the juice of half into the bowl with the dressing. Slice the remaining half into wedges and reserve.
- Bash the peanuts in a pestle and mortar for a minute or so until they are slightly broken down.
- When the crispy pork is cooked, toss it into the slaw and mix through.
- The pork should be done by now so slice into thin slices and divide between plates. Add some crispy rice and slaw then finally, drizzle with the chilli crisp oil and sprinkle with lots of coriander and the bashed peanuts. Serve the reserve lime wedges on the side for squeezing.
