- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Advanced
The inseparable combination of pork and apple gets a makeover with this crunchy apple slaw.
Ingredients
- 4 x 180g pork cutlets
- 1 tablespoon olive oil
- 1/2 cup (60ml) rice vinegar
- 1/4 cup (55g) caster sugar, plus 1 teaspoon extra
- 1 cup (250ml) Massel chicken style liquid stock
- 1 long red chilli, seeds removed, finely chopped
- 1 tablespoon grated ginger
- 2 garlic cloves, finely chopped
- 1 tablespoon fish sauce
- 1/2 small savoy cabbage, shredded
- 2 carrots, grated
- 2 Granny Smith apples, cut into matchsticks
- 1 cup mint leaves, roughly torn
- 1 tablespoon Dijon mustard
- 3/4 cup (225g) whole-egg mayonnaise
- Juice of 1 lemon, plus wedges to serve
- Chopped peanuts, to serve
Method
- Step 1Season the pork. Heat oil in a frypan over medium-high heat. Add pork and cook for 2-3 minutes each side until golden. Remove from the pan and set aside.
- Step 2Add vinegar and 1/4 cup (55g) sugar to the pan, then cook for 2-3 minutes until the mixture starts to caramelise. Add stock, chilli, ginger, garlic and fish sauce, then bring to the boil. Reduce heat to medium-high and simmer for 3-4 minutes until sticky and reduced. Return pork cutlets to the pan and cook, turning, for 1-2 minutes until well coated in the sauce.
- Step 3Meanwhile, combine cabbage, carrot, apple and mint in a separate bowl. Combine the Dijon, mayonnaise, lemon juice and extra 1 teaspoon caster sugar, then toss with the slaw.
- Step 4Divide the pork and slaw among plates and sprinkle with peanuts. Serve with lemon wedges.
- Low carb
- Lower gi
Nutrition
2299 kj
Energy
26g
Fat Total
4g
Saturated Fat
7g
Fibre
36g
Protein
97mg
Cholesterol
1343.42mg
Sodium
35g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little & Phoebe Wood
- Image credit: Andy Lewis
- Publication: Taste.com.au
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