Preparation time
20 minutes
Cooking time
10 minutes
Serves
4
with sour herb salad
A robust Pinot Noir is a perfect match for this mouth watering sweet and spicy pork dish.
INGREDIENTS
4 x 300g pork cutlets
2 tbsp maple syrup
2 tbsp brown sugar
80mls soy sauce
2 tbsp sesame oil
1-2 tsp chili powder
1 tbsp sesame seeds, toasted
2 tsp chili oil
Salt and pepper to season
1 tbsp canola oil
Sour herb salad
1 bunch basil, leaves picked
1 bunch mint, leaves picked
1 bunch dill, sprigs picked
1 bunch coriander, leaves picked
1 bunch Vietnamese mint, leaves picked
1 small red onion, finely diced
1 cup salted cashews, roasted, chopped
Dressing
1/3 cup lime juice
1 tbsp caster sugar
2 tbsp fish sauce
1-2 birds eye chilies, deseeded, finely sliced
Garnish
4 green onions (shallots) finely sliced on the diagonal
Baby red basil and amaranth to garnish or micro herbs of your choice.
METHOD
1. Pat the pork dry and season lightly with salt. Whisk the maple syrup, soy sauce, sesame oil, chili powder, sesame seeds and chili oil in a bowl. Add half of the marinate to the pork chops and toss to coat, reserving half for sauce. Refrigerate for 20 minutes or up to 8 hours.
2. Remove pork from fridge and bring to room temperature. Drain pork from marinade.
Place reserved marinade in a saucepan, bring to the boil, reduce heat to medium and cook for 4-5 minutes or until sauce thickens. Keep warm.
3. Heat oil in a large frying pan over medium high heat. Add the pork chops and cook for 5 minutes each side or until golden brown and cooked through. (Internal temperature of 58-60°C). Transfer to a plate, cover loosely with foil, to rest.
4. Meanwhile, place salad dressing ingredients in a jug and whisk to combine. Place salad ingredients in a bowl, add dressing and toss gently to coat.
5. Serve pork whole or sliced, drizzled with reserved marinade and with green onions (shallots), chilis, sour herb salad topped with roasted cashews.