Pork cutlets with Thai-style apple salad

Cooking Meat Pork cutlets with Thai-style apple salad

Detailed step-by-step description of how to cook the dish "Pork cutlets with Thai-style apple salad". Try it by all means

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Place pork in a shallow dish and drizzle with kecap manis. Add coriander roots and 1 tablespoon of the oil. Toss to coat.
  2. Whisk the garlic, chilli and sugar together in a small bowl with the lime juice and fish sauce.
  3. Heat remaining 1 tablespoon oil in a large non-stick frypan over medium heat. Add the pork cutlets and cook for 2-3 minutes on each side until cooked. Set aside to rest while you finish the salad.
  4. Thinly slice apples and toss in a bowl with a little lime juice. Add the eschalot, coriander leaves, tomato, peanuts and dressing, then mix well. Serve immediately with the pork cutlets.

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4 pork cutlets
2 tbsp kecap manis
1 small bunch coriander, roots washed and finely chopped, leaves reserved
2 tbsp safflower oil
1 garlic clove, finely chopped
1 long red chilli, seeds removed and finely chopped
1 tsp brown sugar
Juice of 1 lime, plus extra to toss
1 tbsp fish sauce
2 small Granny Smith apples
2 eschalots, sliced
6 cherry tomatoes, quartered
1/4 cup roasted peanuts, chopped

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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