Aisan Style Pork Cutlets W. Appleslaw
Ingredients
- 4 x Budd’s thick but Gooralie Free range pork cutlets
- 1 tablespoon olive oil
- 1/2 cup 60ml rice vinegar
- 1/4 cup 55g caster sugar, plus 1 teaspoon extra
- 1 cup 250ml Massel chicken style liquid stock
- 1 long red chilli seeds removed, finely chopped
- 1 tablespoon grated ginger
- 2 garlic cloves finely chopped
- 1 tablespoon fish sauce
Appleslaw
- 1/2 small savoy cabbage shredded
- 2 carrots grated
- 2 Granny Smith apples cut into matchsticks
- 1 cup mint leaves roughly torn
- 1 tablespoon Dijon mustard
- 3/4 cup 225g whole-egg mayonnaise
- Juice of 1 lemon plus wedges to serve
- Chopped peanuts to serve
Instructions
- Season the pork. Heat oil in a frypan over medium-high heat. Add pork and cook for 2-3 minutes each side until golden. Remove from the pan and set aside.
- Add vinegar and 1/4 cup (55g) sugar to the pan, then cook for 2-3 minutes until the mixture starts to caramelise. Add stock, chilli, ginger, garlic and fish sauce, then bring to the boil. Reduce heat to medium-high and simmer for 3-4 minutes until sticky and reduced. Return pork cutlets to the pan and coat in the sauce - then transfer too the oven for 5 - 8 minutes until cracking has popped and pork is cooked to your liking,
- Meanwhile, combine cabbage, carrot, apple and mint in a separate bowl. Combine the Dijon, mayonnaise, lemon juice and extra 1 teaspoon caster sugar, then toss with the slaw.
- Divide the pork and slaw among plates (or place on a platter) and sprinkle with peanuts. Serve with lemon wedges.
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