Ingredients

• 100g light brown soft sugar, plus 1½ tbsp
• 2 tbsp chipotle chilli flakes
• 4 x 250g thick-cut pork chops
• 750ml strong hot coffee
• 2 tbsp molasses or treacle
• 2 garlic bulbs, cloves separated and lightly bashed with the skin on
• 2 tbsp cornflour
• spicy rice and sliced chilli, to serve

For the slaw

• 3 tbsp sunflower oil
• 2 tsp honey
• 1 tbsp wholegrain mustard
• 2 tbsp apple cider vinegar
• ½ small Savoy cabbage, finely sliced
• 2 sticks celery, finely sliced
• 2 spring onions, finely sliced
• 2 carrots, julienned

Directions

• STEP 1

  Mix 1½ tbsp salt with the 1½ tbsp sugar and chilli flakes in a shallow dish. Pat the pork dry and toss in the spiced salt. Chill for 2 hrs or overnight.

• STEP 2

  Mix the remaining sugar with the coffee, molasses and garlic in a slow cooker. Add the pork and cook on low for 1 hr 30 mins. Remove a few tbsp of the cooking liquid and combine with the cornflour. Pour into the slow cooker and cook for 30 mins. Remove the garlic.

• STEP 3

  For the slaw, mix the oil, honey, mustard and vinegar in a large bowl and season. Toss in the veg to coat in the dressing. Serve the pork with the slaw and spicy rice, if you like.