Glazed pork cutlets with apple slaw

Recipes / Meat

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

Recipe «Glazed pork cutlets with apple slaw» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.