Pork Cutlet with Asian Slaw
September 14, 2012 § Leave a comment
The succulent pork cutlet is delicious as always but it’s the combination of green beans, carrot and cabbage that will tickle your taste buds and have you wanting more and more.
Ingredients for 2 people
2 pork loin cutlets
1 tbs olive oil
1 cloves garlic, crushed
75 g green beans, ends trimmed & cut in half
1/2 carrot, julienned
75 g red cabbage, thinly shredded
1 tbs soy sauce
For the pork
1. Heat the barbeque or griddle pan over medium heat. Season the pork cutlets with sea salt and freshly cracked pepper and cook the pork loin cutlets for approximately 4 minutes on each side or until cooked through. Allow the pork to rest covered on a clean plate with aluminium foil.
For the slaw
2. Heat a wok or non-stick fry pan with the vegetable oil and fry off the garlic for 1 minute. Add the green beans, carrot, cabbage and stir-fry for 2 minutes. Add the soy sauce and toss the ingredients until well combined and cook for a further 2-3 minutes or until the vegetables are tender.
3. Serve up your juicy pork cutlet over a bed of the colourful slaw!
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