Sticky pork cutlets with sesame slaw
- 09.03.2017
- 507
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.
Recipe «Sticky pork cutlets with sesame 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 sheff would need: 1/4 cup kecap manis, 1/4 cup water, 1/4 cup brown sugar, firmly packed, 1 star anise, 1 cinnamon stick , 1/4 wombok , core removed, finely shredded, 1 carrot, peeled, cut into matchsticks, 3 spring onions, trimmed, thinly sliced diagonally , 2 tbsp sesame seeds, toasted, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 2 tsp caster sugar, 4 pork cutlets, french-trimmed, 2 tsp peanut oil, Lime wedges, to serve.
Ingredients:
- 1/4 cup kecap manis
- 1/4 cup water
- 1/4 cup brown sugar, firmly packed
- 1 star anise
- 1 cinnamon stick
- 1/4 wombok , core removed, finely shredded
- 1 carrot, peeled, cut into matchsticks
- 3 spring onions, trimmed, thinly sliced diagonally
- 2 tbsp sesame seeds, toasted
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp caster sugar
- 4 pork cutlets, french-trimmed
- 2 tsp peanut oil
- Lime wedges, to serve
Instructions
- 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.