Recipe Cuisine: Japanese
Theme: Fast & Fab
Soy-glazed pork cutlets with Japenese slaw
By: Tony Waslin
Ingredients
- 1 yaki nori sheet
- 60 ml soy sauce
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 4 pork cutlets
- 400 gm wombok cabbage, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- 2 spring onions
- For Rice Vinegar dressing...1 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp canola oil
- 1 tbsp finely grated ginger
- 1/2 clove garlic, thinly sliced
Product used in recipe
- OBENTO - RICE WINE VINEGAR
- OBENTO - YAKI NORI FOR SUSHI
- LEE KUM KEE - SUPERIOR LIGHT SOY SAUCE
Method
- Heat bbq to medium high and toast the nori shhet
- Combine soy sauce, honey and rice wine vinegar, then transfer half to a separate bowl. Drizzle port with oil, season bbq - brush with soy glaze from one bowl. Rest after cooking.
- For the rice wine dressing, combine ingredients well and season.
- Combine wombok, cucumber and spring onion. Drizzle with dressing, toss to combine and tear nori over. Sear with the pork cutlets which are drizzled with the reserved glaze.
