Glazed pork cutlets with apple slaw

Cooking Meat Glazed pork cutlets with apple slaw

The inseparable combination of pork and apple gets a makeover with this crunchy apple slaw.

Lables: Low carb Lower gi Gluten free Lactose free Wheat free
  1. 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.
  2. 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 cook, turning, for 1-2 minutes until well coated in the sauce.
  3. 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.
  4. Divide the pork and slaw among plates and sprinkle with peanuts. Serve with lemon wedges.

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4 x 180g pork cutlets
1 tbsp olive oil
1/2 cup rice vinegar
1/4 cup caster sugar, plus 1 tsp extra
1 cup Massel chicken style liquid stock
1 long red chilli, seeds removed, finely chopped
1 tbsp grated ginger
2 garlic cloves, finely chopped
1 tbsp fish sauce
1/2 small savoy cabbage, shredded
2 carrots, grated
2 Granny Smith apples, cut into matchsticks
1 cup mint leaves, roughly torn
1 tbsp Dijon mustard
3/4 cup whole-egg mayonnaise
Juice of 1 lemon, plus wedges to serve
Chopped peanuts, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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