Char Siu Pork Cutlets With Chinese Coleslaw

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)

• Chinese Coleslaw

• 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

1. For the marinade mix the honey, dark soy, 5 spice powder, garlic, ginger and rice wine and whisk together.
2. In a shallow container place cutlets and coat well with marinade mix.
3. 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.
4. For the slaw - combine the cabbage, sprouts, spring onions .
5. Whisk together the light soy sauce, lemon juice and sasame oil and pour over cabbage just before serving.