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.
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Food Storage Container Set
Food Storage Container Set
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