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Glazed pork cutlets with apple slaw

Name: Glazed pork cutlets with apple slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 180g pork cutlets; 1 tablespoon olive oil; 1/2 cup (60ml) rice vinegar; 1/4 cup (55g) caster sugar, plus 1 teaspoon extra; 1 cup (250ml) Chicken Style Liquid Stock; 1 long red chilli, seeds removed, finely chopped; 1 tablespoon grated ginger; 2 garlic cloves, finely chopped; 1 tablespoon fish sauce; 1/2 small savoy cabbage, shredded; 2 carrots, grated; 2 Granny Smith apples, cut into matchsticks; 1 cup mint leaves, roughly torn; 1 tablespoon Dijon mustard; 3/4 cup (225g) whole-egg mayonnaise; Juice of 1 lemon, plus wedges to serve; Chopped peanuts, to serve

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by Phoebe Wood

Oct 03, 2015

The inseparable combination of pork and apple gets a makeover with this crunchy apple slaw.

4 x 180g pork cutlets
1 tablespoon olive oil
1/2 cup (60ml) rice vinegar
1/4 cup (55g) caster sugar, plus 1 teaspoon extra
1 cup (250ml) Massel Chicken Style Liquid Stock
1 long red chilli, seeds removed, finely chopped
1 tablespoon grated ginger
2 garlic cloves, finely chopped
1 tablespoon fish sauce
1/2 small savoy cabbage, shredded
2 carrots, grated
2 Granny Smith apples, cut into matchsticks
1 cup mint leaves, roughly torn
1 tablespoon Dijon mustard
3/4 cup (225g) whole-egg mayonnaise
Juice of 1 lemon, plus wedges to serve
Chopped peanuts, to serve

Method

1.

Season the pork. 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.
2.

Add vinegar and 1/4 cup (55g) sugar to the pan, then cook for 2-3 minutes until the mixture starts to caramelise. Add stock, chilli, ginger, garlic and fish sauce, then bring to the boil. Reduce heat to medium-high and simmer for 3-4 minutes until sticky and reduced. Return pork cutlets to the pan and cook, turning, for 1-2 minutes until well coated in the sauce.
3.

Meanwhile, combine cabbage, carrot, apple and mint in a separate bowl. Combine the Dijon, mayonnaise, lemon juice and extra 1 teaspoon caster sugar, then toss with the slaw.
4.

Divide the pork and slaw among plates and sprinkle with peanuts. Serve with lemon wedges.