Glazed in a tasty ginger mixture, this pork cutlet recipe is an easy way to switch up your meals this week. Served with a classic fried rice, this is a dish you can't go wrong with.
1/2 cup (125ml) chilli-garlic sauce (sambal oelek)
1/3 cup (80ml) soy sauce
1 1/2 tbs fish sauce
15g (about 4cm) fresh ginger, peeled
4 x 250g Coles Australian Pork Forequarter Cutlets
2 1/2 tbs canola oil, divided
3 Coles Brand Australian Free Range Eggs, lightly whisked
1/2 head wombok (350g), cut in half lengthways, thinly sliced
1 carrot, peeled, cut into matchsticks
3 spring onions, 2 thinly sliced into rounds, 1 thinly sliced diagonally
3 cups cooked jasmine rice, cooled
1 tbs white sesame seeds, toasted
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Method
Step 1
In a medium bowl, whisk the chilli-garlic sauce, soy sauce and fish sauce. Using a rasp grater, grate the ginger into the sauce and stir to blend. Transfer ¼ cup (60ml) of the sauce to a resealable plastic bag, add the pork and turn to coat. Refrigerate for at least 4 hours and up to 24 hours.
Step 2
Heat a chargrill over medium-high heat. Remove the pork from the marinade and pat dry. Season the pork with salt. Chargrill the pork, turning it halfway through cooking, for 5 mins or until well browned and a meat thermometer inserted into the centre of a cutlet registers 60°C. Brush the pork with ¼ cup (60ml) of the remaining sauce and set aside to rest.
Step 3
Heat a heavy wok or large heavy frying pan over medium-high heat and add ½ tbs of the oil. Add the eggs and quickly stir for 30 seconds or until just cooked but still wet. Transfer to a plate.
Step 4
Return the wok to high heat and add remaining 2 tbs oil. When a wisp of smoke rises from the pan, add the wombok, carrots and 2 of the spring onions and stir-fry for 2 mins or until the vegetables are crisp-tender. Add the rice and stir-fry for 1 min. Add the remaining sauce and cook for 1 min longer or until the rice is hot. Stir in the eggs and season with salt, if needed.
Step 5
Divide the fried rice among 4 plates. Top with the pork cutlets, sprinkle with the sesame seeds and remaining spring onion and serve.
1/2 cup (125ml) chilli-garlic sauce (sambal oelek)
1/3 cup (80ml) soy sauce
1 1/2 tbs fish sauce
15g (about 4cm) fresh ginger, peeled
4 x 250g Coles Australian Pork Forequarter Cutlets
2 1/2 tbs canola oil, divided
3 Coles Brand Australian Free Range Eggs, lightly whisked
1/2 head wombok (350g), cut in half lengthways, thinly sliced
1 carrot, peeled, cut into matchsticks
3 spring onions, 2 thinly sliced into rounds, 1 thinly sliced diagonally
3 cups cooked jasmine rice, cooled
1 tbs white sesame seeds, toasted
Description
Glazed in a tasty ginger mixture, this pork cutlet recipe is an easy way to switch up your meals this week. Served with a classic fried rice, this is a dish you can't go wrong with.
Method
Step 1
In a medium bowl, whisk the chilli-garlic sauce, soy sauce and fish sauce. Using a rasp grater, grate the ginger into the sauce and stir to blend. Transfer ¼ cup (60ml) of the sauce to a resealable plastic bag, add the pork and turn to coat. Refrigerate for at least 4 hours and up to 24 hours.
Step 2
Heat a chargrill over medium-high heat. Remove the pork from the marinade and pat dry. Season the pork with salt. Chargrill the pork, turning it halfway through cooking, for 5 mins or until well browned and a meat thermometer inserted into the centre of a cutlet registers 60°C. Brush the pork with ¼ cup (60ml) of the remaining sauce and set aside to rest.
Step 3
Heat a heavy wok or large heavy frying pan over medium-high heat and add ½ tbs of the oil. Add the eggs and quickly stir for 30 seconds or until just cooked but still wet. Transfer to a plate.
Step 4
Return the wok to high heat and add remaining 2 tbs oil. When a wisp of smoke rises from the pan, add the wombok, carrots and 2 of the spring onions and stir-fry for 2 mins or until the vegetables are crisp-tender. Add the rice and stir-fry for 1 min. Add the remaining sauce and cook for 1 min longer or until the rice is hot. Stir in the eggs and season with salt, if needed.
Step 5
Divide the fried rice among 4 plates. Top with the pork cutlets, sprinkle with the sesame seeds and remaining spring onion and serve.
