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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.
Peri Peri Pork with Red Pepper Rice & Coleslaw
Give British free-range pork loins some peri peri love. Pan-fry them with fragrant spice mix and silky romesco sauce, then dish up with veg-flecked rice and a cooling cabbage and carrot coleslaw.
Prep in 10
High protein
6 plants
Serving size
Ingredients
- 2 tsp peri peri seasoning (Peri-Peri Chillies, Smoked Paprika, Lemon, Roasted Garlic, Unrefined Brown Sugar, Sea Salt, Black Pepper, Onion Powder, Nutmeg, Oregano)
- 1 tbsp apple cider vinegar
- 1 carrot
- 2 free-range pork loins
- 2 spring onion
- 2 tbsp romesco sauce (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 1 romano pepper
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g brown rice (brown rice (100%))
- 1 shallot
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh flat-leaf parsley
- 1 sweetheart cabbage
Nutritional Information
Calories: 638
Protein: 40g
Carbs: 49g
Fat: 31g
Peri Peri Pork with Red Pepper Rice & Coleslaw
Give British free-range pork loins some peri peri love. Pan-fry them with fragrant spice mix and silky romesco sauce, then dish up with veg-flecked rice and a cooling cabbage and carrot coleslaw.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the shallot. Deseed the pepper and dice into 1cm squares. Thinly slice the spring onions. Trim the cabbage and finely slice. Peel the carrot and cut into matchsticks (or use a julienne peeler, if you have one). Finely chop the parsley.
- Make the slaw; in a bowl, mix the yoghurt, mustard and vinegar with sea salt and black pepper. Add the cabbage, carrot and spring onions, then mix thoroughly.
- Season the pork with sea salt and black pepper. Heat a medium frying pan with 1 tsp oil on a medium-high heat and fry the pork for 3-4 mins on each side. In a small bowl, mix the peri peri and romesco sauce with 1 tbsp water, then add to the pan and cook for a further minute, coating the pork. When the pork is cooked through, leave in the pan to rest.
- Meanwhile, heat another medium frying pan with 1 tsp oil on a medium heat. Add the shallot and pepper, then cook for 4-5 mins, until softened. Once the rice has cooked, add to the pan with half the parsley and a pinch of salt.
- Serve the pork with the rice and the coleslaw. Sprinkle over the remaining parsley.
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