Chinese Marinated Pork with Coleslaw

Pork is a great meat; high in protein and relatively lean. This marinade I originally used with chicken thighs, but it works for both chicken and pork, and it is delicious! Soy sauce is technically not paleo or primal, but once my large bottle of it runs out I will buy some coconut aminos instead.

Marinated Pork and Coleslaw



Pork fillet
2 tbsp olive oil
2.5 tbsp soy sauce
1 tsp dry mustard powder
1 tsp dried ginger
½ tsp ground black pepper
3 cloves garlic, crushed

½ savoy cabbage
1 large carrot
¼ fennel bulb
1 tbsp olive oil
Juice of half a lime
¼ tsp fennel seeds
¼ tsp dried coriander
Salt and pepper


Preheat oven to 180°C. In a bowl, whisk together the  olive oil, soy sauce, mustard powder, ginger, garlic and pepper until well combined. Pour over the pork fillet and allow to marinate for 1 hour (sometimes I do this in the morning so it marinates while I’m at work).

Place in an oven-proof dish and bake in the oven for 35 minutes.

While it is baking, make the coleslaw. Thinly slice the cabbage and place in a large bowl. Grate the carrot and the fennel bulb and add to the cabbage. In a small jar, add the olive oil, lime juice, fennel seeds and coriander. Put the lid on the jar and shake well to make your dressing. Pour over the cabbage and carrot then toss well to combine. Taste it, and season with salt and pepper if needed.

Once the pork is cooked, slice into medallions and arrange on a dinner plate. Pour over some of the marinade left in the pan; you’re going to want to lick your plate clean of this! Add the coleslaw on the side.

Tip: make double the coleslaw and have leftovers for lunch with canned tuna and capers.

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