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.
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.
