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.
Free-range Pork Steak, Cabbage Slaw & Peanut Dressing
Blushing red cabbage, vibrant carrots, black rice and fresh sugar snap peas – you’ll really eat the rainbow with this dish. The highlight? Our pan-fried, free-range British pork, drenched in a creamy peanut dressing.
High protein
5 plants
Serving size
Ingredients
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g sugar snap peas
- 1 handful of fresh coriander
- 2 spring onion
- 1 red cabbage
- 1 carrot
- 1 unwaxed lime
- 25g honey
- 100g black rice (Organic Black Rice)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 free-range pork loins
Nutritional Information
Calories: 665
Protein: 44g
Carbs: 56g
Fat: 29g
Ingredients
- 1 carrot (use half)
- 25g honey (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 80g sugar snap peas (use half)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 free-range pork loin
- 1 handful of fresh coriander (use half)
- 100g black rice (use half) (Organic Black Rice)
- 2 spring onion
- 1 red cabbage (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 679
Protein: 45g
Carbs: 57g
Fat: 30g
Free-range Pork Steak, Cabbage Slaw & Peanut Dressing
Blushing red cabbage, vibrant carrots, black rice and fresh sugar snap peas – you’ll really eat the rainbow with this dish. The highlight? Our pan-fried, free-range British pork, drenched in a creamy peanut dressing.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a large frying pan, a large bowl, a small bowl & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Make the peanut dressing
- Zest and halve the lime
- In the small bowl, mix the peanut butter with 1 tbsp water (1/2 tbsp for 1 person) until smooth, then stir in the honey and tamari. Set aside
Get sizzlin'
- Heat the large frying pan with 1/2 tsp oil on medium-high heat
- Season the pork with salt and pepper. Once the pan is hot, add the pork and cook for 4 mins, per side, until golden brown. Add 100ml water (50ml for 1 person) and continue to cook for 11 mins, until cooked through. Once cooked, leave to rest
Make the slaw
- Meanwhile, coarsely grate the carrot. Trim and finely slice the cabbage, along with the spring onions and sugar snaps. Roughly chop the coriander
- Add all to the large bowl with the lime juice and zest. Season with salt and pepper and toss to combine
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Thinly slice the pork steaks against the grain
- Stir any pork resting juices through the rice, then share between plates, alongside the pork and slaw. Drizzle over the peanut dressing
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