Pork cutlets with Asian slaw Pork cutlets served with asian slaw and rice is an exciting, tasty, crunchy, asian-inspired dish, packed with fibre. Perfect for any day of the week. Main Print this recipe Details Serves: Serves 2To prep: 10 Minutes PrepTo cook: 30 Minutes Cook (+ refrigeration)Number of ingredients: 20 Ingredients (including sauce)Difficulty: Easy Nutrition per servingEnergy : 2104kJProtein: 48.7gFat (total): 14.8g- Saturated: 3.1gCarbohydrate - Total: 37.5gFibre: 7.7gSodium: 388mg Ingredients 2 x 230g (7-ounce) pork cutlets, trimmed 2 teaspoons chinese cooking wine (shao hsing) ½ teaspoon chinese five-spice powder ¼ teaspoon ground ginger ¼ teaspoon ground white pepper 2 teaspoons peanut oil ⅓ cup (65g) basmati rice 125g (4 ounces) wombok (napa cabbage), shredded finely 150g (4½ ounces) red cabbage, shredded finely 1 small carrot (70g), cut into thin matchsticks 2 trimmed red radishes (30g), sliced thinly 40g (1½ ounces) snow peas, sliced thinly 2 green onions (scallions), sliced thinly diagonally 2 teaspoons black sesame seeds 2 tablespoons chopped fresh coriander (cilantro) 1 fresh long red chilli, sliced thinly rice wine dressing 2 teaspoons rice wine vinegar 2 teaspoons peanut oil 2 teaspoons salt-reduced soy sauce 1 tablespoon mirin Method 1 Preheat oven to 180°C/350°F. Line an oven tray with baking paper. 2 Place pork in a shallow glass or ceramic dish. Rub cooking wine all over pork; stand for 5 minutes. Combine five-spice, ginger and pepper in a small bowl. Sprinkle spice mix over pork; cover, refrigerate for 15 minutes. 3 Heat oil in a medium frying pan over medium-high heat. Cook pork for 2 minutes or until browned both sides. Transfer pork to oven tray; bake for 10 minutes or until cooked through. Remove from oven; stand, covered, for 5 minutes. 4 Meanwhile, cook rice according to packet directions. 5 Make rice wine dressing – Whisk ingredients in a medium jug. 6 Combine wombok, red cabbage, carrot, radish, snow peas, onion, sesame seeds, coriander and chilli in a large bowl. Pour dressing over salad; toss to combine. 7 Serve pork with salad and rice.
