Pork

Matt Moran's glazed pork and pumpkin with green mango salad

Name: Matt Moran's glazed pork and pumpkin with green mango salad
Yield: 4
Ingredients: 1⁄4 cup (60ml) soy sauce; 2 tbs olive oil; 2 tbs palm sugar, finely grated; 1 tbs fish sauce; 1 lime, juiced; 4 x 180g pork cutlets; 1⁄4 (600g) small pumpkin, cut into wedges; 1 long red chilli, thinly sliced; 1 tsp sambel oelek (from supermarkets); Juice of 1 lime; 2 tbs fish sauce; 1 tbs sesame oil; 1 tsp palm sugar, grated; 1/3 cup (40g) dried shrimp (optional); 2 green mangoes, shredded; 250g green beans, thinly sliced diagonally; 200g grape tomatoes, halved; 1⁄2 bunch each mint and coriander, leaves picked; 1⁄2 cup (75g) cashews, toasted

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by Matt Moran

Chef and delicious. Produce Awards judge

Jan 15, 2018

“A summery Asian twist on roast pork” - Matt Moran.

1⁄4 cup (60ml) soy sauce
2 tbs olive oil
2 tbs palm sugar, finely grated
1 tbs fish sauce
1 lime, juiced
4 x 180g pork cutlets
1⁄4 (600g) small pumpkin, cut into wedges
1 long red chilli, thinly sliced

Green mango salad

1 tsp sambel oelek (from supermarkets)
Juice of 1 lime
2 tbs fish sauce
1 tbs sesame oil
1 tsp palm sugar, grated
1/3 cup (40g) dried shrimp (optional)
2 green mangoes, shredded
250g green beans, thinly sliced diagonally
200g grape tomatoes, halved
1⁄2 bunch each mint and coriander, leaves picked
1⁄2 cup (75g) cashews, toasted

Method

1.

Preheat oven to 200°C. Line a large baking tray with baking paper.
2.

To prepare the glazed pork and pumpkin, combine soy sauce, olive oil, palm sugar, fish sauce and lime juice in a bowl. Place cutlets and pumpkin wedges onto lined tray, and brush with glaze. Roast for 30-35 minutes until cutlets are golden and cooked through, and pumpkin is tender. Cover with foil and set aside for 5 minutes.
3.

For the salad, combine sambal oelek, lime juice, fish sauce, sesame oil, palm sugar and dried shrimp (if using) in a small bowl and set aside. Place mango, beans, tomato, herbs and nuts in a separate large bowl and toss with dressing just before serving. Serve salad with glazed pork and pumpkin and garnish with chilli.