Soy-glazed pork cutlets with Japanese slaw

AT A GLANCE

  • Serves 4 people

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.

  • 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
01   Heat a barbecue or char-grill pan to medium-high. Toast nori sheet on grill, turning once, until crisp (30 seconds).
02   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.
03   For dressing, shake ingredients in a screwtop jar until well combined and season to taste.
04   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.

Topics:

DRINK SUGGESTION, GINGER, JAPANESE, MAIN, CABBAGE, HONEY, CUCUMBERS, FAST, PORK, GARLIC, SUMMER

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , EMMA KNOWLES

Drinking Suggestion:

JUICY YOUNG GAMAY. , suggested by MAX ALLEN

FEATURED IN

Jan 2016

Jan 2016

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