Ginger and honey pork cutlets with cauliflower fried rice

Cooking Meat Ginger and honey pork cutlets with cauliflower fried rice

For a delicious week-night meal serve up these sticky ginger and honey pork cutlets with cauliflower fried rice.

Lables: Egg free Fish free Gluten free Lactose free Milk free Sesame free Shellfish free Wheat free
  1. Combine ginger, honey and soy in a large bowl. Reserve 2 tablespoons of the marinade mixture. Add pork cutlets to the bowl and turn to coat. Marinate for 1 hour.
  2. Heat 1 tablespoon oil in a large frying pan on medium heat. Cook pork for 4 mins each side or until cooked through. Transfer to a plate. Cover to keep warm.
  3. Meanwhile, place cauliflower in a food processor and process until finely chopped.
  4. Heat remaining oil in flying pan. Add cauliflower and cook, stirring occasionally for 10 mins or until tender. Add the packet of Mixed Stir-fry, peas and reserved marinade. Cook for 2 mins or until vegetables are tender. Serve pork with cauliflower rice, coriander leaves and lime wedges.

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1 tbsp fresh ginger, finely grated
2 tbsp honey
1/4 cup soy sauce
4 x 230g Coles Australian pork cutlets
2 tbsp peanut oil
1 cauliflower, cut into florets
400g pkt Coles Fresh Australian mixed stir-fry
1/2 cup frozen peas
Coriander leaves, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
1:10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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