Our tested Baked Pork Slaw: herb-heavy, generous, and balanced with cumin and coriander. Serves 8 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the sumac and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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