Sweet and sticky, these Asian inspired pork cutlets are sure to be a midweek meal winner. Serve them with coleslaw and lime wedges for the complete flavour experience.
Ingredients
- 1/4 cup kecap manis
- 1/4 cup water
- 1/4 cup brown sugar, firmly packed
- 1 star anise
- 1 cinnamon stick
- 1/4 wombok (Chinese cabbage), core removed, finely shredded
- 1 carrot, peeled, cut into matchsticks
- 3 spring onions, trimmed, thinly sliced diagonally
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons caster sugar
- 4 pork cutlets, french-trimmed
- 2 teaspoons peanut oil
- Lime wedges, to serve
Method
- Step 1Stir the kecap manis, water, brown sugar, star anise and cinnamon in a small saucepan over low heat, until the sugar dissolves. Increase heat to medium and bring to the boil. Simmer for 2-3 minutes or until the mixture thickens a little. Set aside to cool slightly.
- Step 2Meanwhile, combine the wombok, carrot, spring onions and sesame seeds in a large bowl. Whisk soy sauce, vinegar and caster sugar in a bowl.
- Step 3Place the pork in a large dish. Pour over the kecap manis mixture and turn to coat. Heat the oil in a large frypan over medium heat. Add the pork and cook for 4-5 minutes each side or until just cooked. Transfer to a plate and cover with foil to keep warm.
- Step 4Pour the soy sauce dressing over the cabbage mixture and toss to combine. Divide the slaw among serving plates and top with the pork. Serve with lime wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1177 kj
Energy
8g
Fat Total
2g
Saturated Fat
3g
Fibre
35g
Protein
76mg
Cholesterol
1893.3mg
Sodium
14g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan, Food editor – Australian Good Taste
- Image credit: Brett Stevens
- Publication: Taste.com.au
0