Soy Glazed Pork Cutlets with Japanese Slaw
Looking for something different for dinner, try this Japanese flavour infused slaw and pork cutlet. Quick and tasty for a mid-week meal.
30 minutes
Easy
4
What you’ll need
INGREDIENTS
- 4 SunPork Fresh Foods Pork Cutlets, 250g each
- 5 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. kewpie mayonnaise
- 1 Tbsp. sesame oil
- 1 tsp. sugar
- 1 tsp. wasabi paste
- 4 cups cabbage, finely sliced
- 1 carrot, julienned
- 2 spring onions, finely sliced
- 2/3 cup wakame salad
- 1 nori sheet
- 2 Tbsp. honey
- Salt & pepper
How to make it
- Make the dressing by combining 1 Tbsp. soy sauce, 1 Tbsp. rice wine vinegar, mayo, sesame oil, sugar and wasabi paste in a jar and shake vigorously until emulsified.
- To make the slaw, combine cabbage, carrot, spring onions and half of the wakame with ¾ of the dressing and toss. Drizzle remaining dressing over slaw and garnish with leftover wakame.
- Toast nori sheet in a fry-pan over med-high heat for approx. 30 sec until crisp and set aside.
- Combine soy sauce, honey, and vinegar in a small bowl and set aside for basting.
- Drizzle oil over cutlets and season with salt and pepper.
- Grill cutlets over med-high heat, brushing with soy glaze for approx. 7 mins or until cooked through. Set aside and rest for 5 mins.
- Serve with slaw and garnish with crispy nori pieces.
