Sweet and sticky, these Asian inspired pork cutlets are sure to be a midweek meal winner. Serve them with coleslaw and lime wedges for the complete flavour experience.
- Stir the kecap manis, water, brown sugar, star anise and cinnamon in a small saucepan over low heat, until the sugar dissolves. Increase heat to medium and bring to the boil. Simmer for 2-3 minutes or until the mixture thickens a little. Set aside to cool slightly.
- Meanwhile, combine the wombok, carrot, spring onions and sesame seeds in a large bowl. Whisk soy sauce, vinegar and caster sugar in a bowl.
- Place the pork in a large dish. Pour over the kecap manis mixture and turn to coat. Heat the oil in a large frypan over medium heat. Add the pork and cook for 4-5 minutes each side or until just cooked. Transfer to a plate and cover with foil to keep warm.
- Pour the soy sauce dressing over the cabbage mixture and toss to combine. Divide the slaw among serving plates and top with the pork. Serve with lime wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set