Caramelised pork cutlets with golden potatoes

Cooking Meat Caramelised pork cutlets with golden potatoes

These Asian-style pork cutlets are spicy, sweet and sticky - perfect!

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Combine the maple syrup, soy sauce, ginger, garlic, five spice and Sichuan pepper in a large glass bowl. Add pork and turn to coat. Cover and place in fridge for 3 hours to develop flavours.
  2. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray and drizzle with oil. Season with sea salt. Bake, turning once, for 30 minutes or until brown.
  3. Preheat a barbecue or chargrill on medium. Drain pork and cook for 3 minutes each side. Transfer to a plate and cover with foil to keep warm. Set aside for 5 minutes to rest.
  4. Divide the potato and pork among serving plates. Serve with baby Asian greens.

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2 tbsp maple syrup
2 tbsp soy sauce
1 tbsp finely grated fresh ginger
2 garlic cloves, crushed
1 tsp Chinese five spice
1/2 tsp ground Sichuan pepper
4 pork loin cutlets
600g chat potatoes, thinly sliced
1 tbsp olive oil
1 tsp sea salt flakes
Baby Asian greens, to serve

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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