Pork cutlets with Thai-style apple salad

Name: Pork cutlets with Thai-style apple salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 4 pork cutlets; 2 tablespoons kecap manis (Indonesian sweet soy - see note); 1 small bunch coriander, roots washed and finely chopped, leaves reserved; 2 tablespoons safflower oil; 1 garlic clove, finely chopped; 1 long red chilli, seeds removed and finely chopped; 1 teaspoon brown sugar; Juice of 1 lime, plus extra to toss; 1 tablespoon fish sauce; 2 small Granny Smith apples; 2 eschalots, sliced; 6 cherry tomatoes, quartered; 1/4 cup roasted peanuts, chopped

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15m

05m

Pork cutlets with Thai-style apple salad

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Ingredients (13)

4 pork cutlets
2 tablespoons kecap manis (Indonesian sweet soy - see note)
1 small bunch coriander, roots washed and finely chopped, leaves reserved
2 tablespoons safflower oil
1 garlic clove, finely chopped
1 long red chilli, seeds removed and finely chopped
1 teaspoon brown sugar
Juice of 1 lime, plus extra to toss
1 tablespoon fish sauce
2 small Granny Smith apples
2 eschalots, sliced
6 cherry tomatoes, quartered
1/4 cup roasted peanuts, chopped

Method

1.

Place pork in a shallow dish and drizzle with kecap manis. Add coriander roots and 1 tablespoon of the oil. Toss to coat.
2.

Whisk the garlic, chilli and sugar together in a small bowl with the lime juice and fish sauce.
3.

Heat remaining 1 tablespoon oil in a large non-stick frypan over medium heat. Add the pork cutlets and cook for 2-3 minutes on each side until cooked. Set aside to rest while you finish the salad.
4.

Thinly slice apples and toss in a bowl with a little lime juice. Add the eschalot, coriander leaves, tomato, peanuts and dressing, then mix well. Serve immediately with the pork cutlets.