- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Spice up a mid-week pork dinner with this feisty Asian slaw.
Ingredients
- 1/4 white cabbage, shredded
- 1/4 red cabbage, shredded
- 1 carrot, finely shredded
- 1 red onion, thinly sliced
- 1 cup mint leaves
- 1 cup coriander leaves
- 1 kaffir lime leaf, shredded
- 1/4 cup (60ml) rice vinegar
- 1 tbs caster sugar
- 2 tbs soy sauce
- 1 1/2 tbs lime juice
- 2 tbs fish sauce
- 2 long red chillies, seeds removed, finely chopped
- 4 x 170g pork cutlets
- 1 tbs sunflower oil
- 2 tbs soy sauce
- 1 tbs honey
Method
- Step 1To make the Asian slaw, place the cabbage, carrot, onion, mint, coriander and kaffir lime leaf in a bowl. Combine rice vinegar, sugar, soy sauce, lime juice, fish sauce and chilli in a small bowl and whisk to combine. Toss the slaw with the dressing and set aside.
- Step 2Drizzle the pork with the oil and season. Place a frypan over medium-high heat, then cook the pork for 2-3 minutes each side until golden. Reduce the heat to medium-low, then whisk the soy sauce and honey together and drizzle over the pork. Cook, turning, for a further 3-4 minutes until the pork chops are caramelised and cooked through.
- Step 3Serve the pork cutlets with the spicy Asian slaw.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1435 kj
Energy
9.1g
Fat Total
2.7g
Saturated Fat
4.7g
Fibre
43.1g
Protein
82mg
Cholesterol
2015mg
Sodium
12.3g
Carbs (sugar)
20.1g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens & Ian Wallace
- Publication: delicious.
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