Name: Char Siu Pork Cutlets With Chinese Coleslaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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); 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)

1

Recipe by ImPat

1

Person talking

Join In Now Join the conversation!

Char Siu Pork Cutlets With Chinese Coleslaw created by JustJanS

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:: 30mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

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

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@ImPat

Contributor

@ImPat

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by JustJanS

3/5/2009

Reply
review by JustJanS

3/5/2009

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.

Reply
creation by ImPat

2/16/2009

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.