- 0:30 Cook
- 4 Servings
- Capable cooks
A tangy Asian salad is just what you need with the honey-sesame crusted cutlets.
Ingredients
- 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
Method
- 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.
Nutrition
1580 kj
Energy
8.5g
Fat Total
1.5g
Saturated Fat
5.5g
Fibre
36g
Protein
38g
Carbs (total)
All nutrition values are per serve
Notes
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
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