Chinese-Flavoured Pork Rashers & Coleslaw

By Michelle McHugh

Chinese-Flavoured Pork Rashers & Coleslaw

Fire up your barbecue for this quick and easy recipe, with pork rashers ready in minutes and a fresh and healthy coleslaw that’s easy to prepare, so dinner is ready in next to no time.


Serves 4

1 cup soy sauce

½ cup firmly packed dark brown sugar

⅓ cup Chinese rice wine or dry sherry

¼ cup Chinese chilli sauce

2 green onions, trimmed, finely chopped

5cm piece ginger, peeled, finely grated

2 garlic cloves, crushed

2 tsp Chinese five-spice powder

1.5kg pork rashers

1 tbsp vegetable oil

1 large carrot, trimmed, finely shredded

1 cucumber, trimmed, finely shredded

1 red capsicum, pulp removed, finely sliced

100g snow peas, trimmed, halved

1 cup bean sprouts, trimmed

¼ cup vegetable oil

1 tbsp sesame oil

2 tsp toasted sesame seeds


1 Combine soy, sugar, rice wine, chilli sauce, green onions, ginger, garlic and five-spice powder in a shallow ceramic dish. Add ribs and turn, coating with marinade. Cover and refrigerate for 2 hours.

2 Heat a barbecue hot plate over medium heat. When hot spread oil over plate. Add pork rashers and cook for 3-4 minutes on each side, or until cooked through.

3 Combine carrot, cucumber, red capsicum, snow peas, bean sprouts, and oils in a large bowl. Transfer to a serving dish. Sprinkle with sesame seeds and serve with pork rashers.



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