A tangy Asian salad is just what you need with the honey-sesame crusted cutlets.
- Preheat oven to 200°C. Spread sesame seeds over a plate. Brush 1 side of each pork cutlet with honey. Press in sesame seeds to coat.
- Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the pork, sesame-side down, for 1-2 minutes or until golden. Turn and cook for 2 minutes. Transfer to a lined baking tray. Roast for 10 minutes or until just cooked through. Cover and set aside for 2-3 minutes to rest.
- Meanwhile, place the snow peas in a large heatproof bowl. Cover with boiling water. Set aside for 30 seconds or until tender crisp. Refresh under cold water. Drain.
- Combine the snow peas, wombok, cucumber, chilli and chives in a large bowl. Whisk the mirin seasoning, soy sauce, vinegar and sesame oil in a bowl. Add to slaw. Toss to combine. Divide pork and slaw among plates. Serve with rice.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set