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Sponsored: East meets West pork

Serves: 4
timePrep time: 35 mins
timeTotal time:
Sponsored: East meets West pork

Sponsored: East meets West pork

This colourful pork dish is far tastier than a takeaway and perfect Friday-night fare

Serves: 4
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)


  • oil, for brushing
  • 400g pack Char Sui Fresh Pork Belly Slices by Sainsbury’s
  • 440g pack Sweet & Smoky BBQ Pork Loin Steaks by Sainsbury’s
  • 1 mango, diced
  • 1/2 red onion
  • 150g cherry tomatoes, chopped
  • 1 red chilli, deseeded and finely diced
  • finely grated zest and juice of 1 lime
  • 15g coriander, chopped
  • cooked rice, to serve
  • 2 spring onions, trimmed and sliced
  • 20g unsalted cashews, toasted and chopped
  • 1/4 tsp sesame seeds, toasted (optional)
For the dressing
  • 1 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • 1/2 tbsp white wine vinegar
  • 5g ginger, grated
  • 1 garlic clove, crushed

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Line a baking tray with foil, then lightly brush the foil with oil. Put the pork belly slices on the tray and cook for 25-30 minutes until cooked through.
  2. On a preheated barbecue, or in a hot griddle pan, grill the pork loin steaks for 10-15 minutes, turning approximately every 3 minutes, until cooked through.
  3. When the pork belly slices are cooked, remove from the oven, drizzle with the sachet of sauce included in the pack and barbecue, grill, or cook on a hot griddle pan for 2 minutes, turning halfway.
  4. To make a salsa, combine the mango, red onion, tomatoes, chilli and lime zest and juice in a bowl. When ready to serve, stir through the coriander. For the dressing, mix all the ingredients together. 
  5. Divide the pork loin and rice between plates and top with the salsa. Thinly slice the pork belly and add to the plate. Top with the spring onions, cashews and sesame seeds, if using. Drizzle over the dressing.

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