- 1 1/2 tablespoons sesame seeds
- 4 (about 125g each) pork cutlets, French trimmed, excess fat trimmed
- 2 teaspoons honey, warmed
- 150g snow peas, thinly sliced
- 1 baby wombok (Chinese cabbage), finely shredded
- 1 Lebanese cucumber, quartered, seeded, thinly sliced
- 1 long fresh red chilli, thinly sliced
- 2 tablespoons chopped fresh chives
- 1 1/2 tablespoons mirin seasoning
- 1 tablespoon salt-reduced soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons sesame oil
- 300g (2 cups) steamed brown rice
- Step 1Preheat oven to 200°C. Spread sesame seeds over a plate. Brush 1 side of each pork cutlet with honey. Press in sesame seeds to coat.
- Step 2Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the pork, sesame-side down, for 1-2 minutes or until golden. Turn and cook for 2 minutes. Transfer to a lined baking tray. Roast for 10 minutes or until just cooked through. Cover and set aside for 2-3 minutes to rest.
- Step 3Meanwhile, place the snow peas in a large heatproof bowl. Cover with boiling water. Set aside for 30 seconds or until tender crisp. Refresh under cold water. Drain.
- Step 4Combine the snow peas, wombok, cucumber, chilli and chives in a large bowl. Whisk the mirin seasoning, soy sauce, vinegar and sesame oil in a bowl. Add to slaw. Toss to combine. Divide pork and slaw among plates. Serve with rice.
All nutrition values are per serve
Why snow peas?
- Excellent source of dietary fibre
- Low in kilojoules
- Top source of vitamin C – 100g provides an entire day’s supply
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Australian Good Taste