4 x 200g pork cutlets
2 tablespoons peach puree (see peach and rocket salad recipe)
1 tablespoon crushed garlic
¼ cup (60ml) soy sauce
1 tablespoon honey
1 knob ginger, about a tablespoon, finely grated
1 teaspoon fish sauce
1 teaspoon Chinese five spice powder
2 tablespoons (40ml) extra virgin olive oil or peanut oil
2 bunches Asian greens, e.g. bok choy
2 teaspoons soy sauce
½ teaspoon sesame oil
2 teaspoons sesame seeds, toasted
1. Combine peach puree, garlic, soy, honey, ginger, fish sauce and five spice in a shallow non-reactive dish. Coat the pork in the marinade and leave for one hour or preferably in the fridge overnight.
2. Heat oil in a large frying pan over medium high heat. Remove pork from the marinade. Cook on one side for 4 minutes or until golden, turn over and cook on the other side for 4 minutes or until just cooked, basting with the rest of the marinade. Turn once more to cook the marinade. Remove to a warm plate to rest.
3. Meanwhile, steam or microwave Asian greens for 2 minutes. Drain and toss with soy sauce and sesame oil.
4. Divide pork between four serving plates, drizzle over pan juices, add Asian greens and sprinkle with sesame seeds. Serve with rice, or noodles, if desired.
Wine match: Pinot Noir
Styling: Michaela Le Compte, Food prep: Sarah-Jane Hallett