Recipe by I'mPat
From the local state paper The West Australian. Sounded/looked delicious to the DH and I, so saving it here for later and as such times are estimates. Even without the slaw I think this recipe is worth consideration for the pork lovers.
Top Review by JustJanS
I made this tonight using pork scotch fillet steaks. The meat was amazingly tasty and tender-the coleslaw only so so for our tastes. I added a chilli and a grated carrot to it, but I still think it lacked something. I have made a few Asian coleslaws and would make one of them next time I cooked this dish.
- 4 pork cutlets
- 2 tablespoons honey
- 2 tablespoons dark soy sauce
- 1 teaspoon Chinese five spice powder
- 2 teaspoons garlic (minced or through the garlic press or crushed)
- 2 teaspoons ginger (grated)
- 1⁄4 cup rice wine (Shoaxing, dry sherry can be substituted)
- 1⁄2 Chinese cabbage (finely shredded)
- 1 cup bean sprouts
- 1⁄2 cup spring onion (scallions or green onions sliced)
- 2 tablespoons light soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons sesame oil (dark recommended)
Directions See How It's Made
- For the marinade mix the honey, dark soy, 5 spice powder, garlic, ginger and rice wine and whisk together.
- In a shallow container place cutlets and coat well with marinade mix.
- To cook the cutlets will depend on the thickness but on average on the grill (outdoor or indoor on the stove top or under the grill/broiler) I would think about 10 to 12 minutes (5 to 6 minutes per side) for a moist chop, if you like well done go for an extra few minutes.
- For the slaw - combine the cabbage, sprouts, spring onions .
- Whisk together the light soy sauce, lemon juice and sasame oil and pour over cabbage just before serving.