Ingredients
2 pork cutlets
1/2 Tbsp olive oil
30ml rice vinegar
28g caster sugar, plus 1/2 tsp extra
125ml chicken stock
1/2 long red chilli, seeds removed, finely diced
1/2 Tbsp grated ginger
1 garlic clove, finely chopped
1/2 Tbsp fish sauce
1/4 small savoy cabbage, shredded
1 carrot grated
1 Granny Smith apple, cut into matchsticks
1/2 cup mint leaves, roughly torn
1/2 Tbsp Dijon mustard
110g whole-egg mayonnaise
juice of 1/2 a lemon
lemon wedges, to serve
chopped peanuts, to serve
Preparation
Season the prok. Heat oil in a frypan over medium-high heat. Add pork and cook for 2-3 minutes each side until golden. Remove from the pan and set aside.
Add vinegar and sugar to the pan, the cook for 2-3 minutes until the mix starts to caramelise. Add stock, chilli, ginger, garlic and fish sauce, then bring to the boil. Reduce heat and simmer for 3-4 minutes until sticky and reduced. Return cutlets to the pan and cook, turning, for 1-2 minutes until well coated in the sauce.
Meanwhile, combine cabbage, carrot, apple and mint in a separate bowl. Combine the Dijon, mayo, lemon juice and extra sugar, then toss with coleslaw.
Serve with a sprinkle of peanuts and lemon wedges.
