| | Almond-crumbed pork with Asian slaw
Almond-crumbed pork with Asian slaw
Almond-crumbed pork with Asian slaw 4.3-5 9
  • Calories: 1375 kj
  • Fat: 16g
  • Carbohydrates: 10g

How to Make:

  1. Combine the almond meal, lime rind, chopped coriander and half the chopped chilli in a shallow dish. Lightly whisk the egg whites in a separate shallow dish.
  2. Coat the pork in the egg white, allowing excess to drain off, then dip in the almond mixture, pressing well to coat. Place on a plate. Cover with plastic wrap and place in the fridge for 10 minutes to rest.
  3. Heat a large non-stick frying pan over medium-high heat and spray with olive oil. Cook the pork for 3 minutes each side or until golden and cooked through. Transfer the pork to a plate.
  4. Meanwhile, combine the cabbage, buk choy, apple, mint and extra coriander leaves in a large bowl. Combine the lime juice, olive oil and sugar in a small bowl. Add the lime dressing to the slaw and toss to combine.
  5. Divide the slaw and pork among serving plates. Sprinkle with the remaining chilli.
Time for preparing:
10 min.


  • 85g (3/4 cup) almond meal
  • 2 teaspoons finely grated lime rind
  • 1/3 cup chopped fresh coriander, plus 1/4 cup leaves, extra
  • 2 long fresh red chillies, deseeded, finely chopped
  • 2 egg whites
  • 4 x 125g lean pork loin steaks, fat trimmed
  • 1/4 red cabbage, shredded
  • 1 bunch buk choy, trimmed, finely shredded
  • 1 large red apple, cored, halved, thinly sliced
  • 1/2 cup fresh mint leaves, torn
  • 2 tablespoons fresh lime juice
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon caster sugar