Soy Marinated Pork Cutlet with Asian Slaw

Steak method

• Mix all the ingredients together in a bowl and add the pork cutlets, mix to coat, cover and place in the fridge for a minimum of two hours or overnight.

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• Remove from the fridge, drain the marinade from the pork and set aside.

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• Sear the pork cutlets in a hot pan on each side then transfer to a pre-heated oven for 8-10 mins at 180c then remove and allow to rest for 5 minutes.

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• While the pork is cooking place the reserved marinade in a small pan, bring to the boil and reduce slightly, brush the pork with the reduced marinade before serving.

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Asian slaw method

• Place the sugar in a pan along with 2 tbsp water and bring to the boil, stir until the sugar dissolves.

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• Remove from the heat and stir in the rice vinegar and lime juice along with a pinch of salt and some black pepper.

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• Add the dressing to the prepared salad ingredients and mix well.

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• Added accompaniments – Store bought or homemade Plum Chutney

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