Name: Soy-glazed pork cutlets with Japanese slaw
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4
Ingredients: 1 nori sheet; 60 ml (¼ cup) soy sauce; 2 tbsp honey; 1 tbsp brown rice vinegar; 4 pork cutlets (about 250gm each); For drizzling: olive oil; 400 gm white cabbage (about 1/3), thinly sliced on a mandolin; 1 Lebanese cucumber, thinly sliced on a mandolin; 2 spring onions, thinly sliced; Rice vinegar dressing; 2 tbsp soy sauce; 1 tbsp brown rice vinegar; 1 tbsp vegetable oil; 1 tbsp finely grated ginger; ½ garlic clove, finely chopped

Soy-glazed pork cutlets with Japanese slaw

Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.

Serves 4

Prep

20M

Cook

Total

27M

Coleslaw is a summer barbecue staple. This version is fragrant with ginger for a Japanese spin to match the soy glaze. Toss the dressing through at the last minute for a crisp slaw; for a wilted texture, combine it all about 10 minutes before serving.

Ingredients

1 nori sheet

60 ml (¼ cup) soy sauce

2 tbsp honey

1 tbsp brown rice vinegar

4 pork cutlets (about 250gm each)

For drizzling: olive oil

400 gm white cabbage (about 1/3), thinly sliced on a mandolin

1 Lebanese cucumber, thinly sliced on a mandolin

2 spring onions, thinly sliced

Rice vinegar dressing

2 tbsp soy sauce

1 tbsp brown rice vinegar

1 tbsp vegetable oil

1 tbsp finely grated ginger

½ garlic clove, finely chopped

Method

Main

1.Heat a barbecue or char-grill pan to medium-high. Toast nori sheet on grill, turning once, until crisp (30 seconds).

2.Combine soy sauce, honey and vinegar in a bowl, then transfer half to a separate bowl. Drizzle pork with oil, season to taste and grill, turning occasionally and brushing with soy glaze from one bowl, until browned and just cooked through (6-7 minutes). Set aside to rest for 5 minutes.

3.For dressing, shake ingredients in a screwtop jar until well combined and season to taste.

4.Combine cabbage, cucumber and spring onion in a bowl. Drizzle with dressing, toss to combine and tear nori over the top. Serve with soy-glazed pork cutlets, drizzled with reserved soy glaze.