• 4 spring onions, finely sliced (plus extra to garnish)
  • 1 medium carrot, grated (plus extra to garnish)
  • 1 little gem lettuce, thinly sliced
  • 100g beansprouts
  • 1½ tablespoons light soy sauce
  • 1-1½ tablespoons lime juice
  • ½ tablespoon toasted sesame oil
  • 1½ tablespoons toasted sesame seeds
  • 4 x 120g boneless pork loins
  • Teriyaki marinade (for the pork loins)


  1. 1

    Mix together the spring onions, carrot, lettuce and beansprouts in a bowl.

  2. 2

    Add the soy sauce, lime juice, sesame oil and seeds, then mix everything together until combined. Leave this to marinate for 30 minutes.

  3. 3

    Cover the pork loins with the teriyaki marinade, cover and leave to marinate as well.

  4. 4

    Meanwhile, heat the barbecue until the coals are grey, or heat a gas barbecue to medium. Cook the pork on the barbecue for 12-15 minutes, turning halfway through, until cooked through.

  5. 5

    Arrange the coleslaw on 4 plates. Slice the pork and serve on top of the coleslaw, garnished with the reserved spring onion and carrot.

Nutritional Details

Each serving provides
  • Energy 1352kj 323kcal 16%
  • Fat 23.2g 33%
  • Saturates 7.6g 38%
  • Sugars 1.8g 2%
  • Salt 0.5g 8%

% of the Reference Intakes

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