The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy glazed pork & sweet slaw
An easy win for weeknights. We sizzle free-range British pork strips until crisp, then cook with garlic, onions and sweet pepper until glossy. Potatoes, green beans and a cabbage-carrot slaw are served on the side.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 4 tbsp cornflour
- 1 red cabbage
- 500g free-range pork strips
- 1 onion
- 600g baby potatoes
- 4 spring onion
- 1 pepper
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 carrot
- 240g green beans
- 4 garlic clove
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
Nutritional Information
Calories: 470
Protein: 35g
Carbs: 51g
Fat: 14g
Crispy glazed pork & sweet slaw
An easy win for weeknights. We sizzle free-range British pork strips until crisp, then cook with garlic, onions and sweet pepper until glossy. Potatoes, green beans and a cabbage-carrot slaw are served on the side.
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Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 8. Boil a kettle. Dissolve the stock cube in a jug with 50ml boiling water; stir in 1 tbsp vinegar. Cut the potatoes into wedges, place on a baking tray and mix with 1 tbsp oil, sea salt and black pepper. Roast for 35 mins, until golden, turning halfway.
- Make the slaw; finely slice the cabbage. Peel the carrots and grate or julienne. Finely slice the spring onions. Add the cabbage, carrots and a quarter of the spring onions to a bowl, then mix with the remaining vinegar, sea salt and black pepper.
- Finely slice the red onion. Finely chop or crush the garlic. Thinly slice the pepper.
- Place the cornflour in a shallow bowl, add the pork and mix to coat. Season with sea salt and black pepper. Heat a medium non-stick pan with 1 tbsp oil on a medium-high heat. Cook the pork for 10 mins, until crispy, then add the garlic, red onion, pepper and half the spring onions. Cook for 5 mins, then add the stock and cook for a further 5 mins, until the pork is glossy.
- Trim the beans and place in a saucepan. Cover with lightly salted boiling water and boil for 3-4 mins, until cooked, then drain. Season with sea salt and black pepper.
- Serve the crispy glazed pork with the potatoes, slaw and beans on the side. Garnish with the remaining spring onions.
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