Asian-glazed pork cutlets with orange and avocado salad Recipe
Ingredients
2 teaspoons sesame oil
1 tablespoon vegetable oil
4 x 240g pork cutlets
Steamed SunRice White Medium Grain Rice, to serve
1/2 cup char siu sauce (see note)
2 teaspoons grated fresh ginger
3 tablespoons (90g) honey
1/3 cup (80ml) lemon juice
Orange & avocado salad
2 oranges
1 ripe avocado, sliced
1 bunch watercress, leaves picked
1/3 cup (80ml) olive oil
1 teaspoon grated fresh ginger
Asian-glazed pork cutlets with orange and avocado salad Recipe
Method
Step 1
Preheat the oven to 180°C. Mix together the char siu sauce, ginger, honey, lemon juice, sesame oil and 1/4 cup (60ml) water. Heat vegetable oil in a large non-stick ovenproof frypan over medium-high heat. Cook pork for 2 minutes each side or until golden. Pour over sauce, then transfer pan to oven and roast for 10 minutes, basting once, until cooked through.
Step 2
Meanwhile, for the salad, remove the orange peel and pith. Holding fruit in your hand (over a bowl to catch the juice), cut segments away from the membrane with a small knife. Squeeze remains to catch extra juice, then place segments in a bowl with avocado and watercress. Place oil, ginger and 2 tablespoons orange juice in a small jar, add salt and pepper, then shake well to combine. Toss salad with dressing.
Step 3
Remove pan from oven and place pork on a plate, loosely covered with foil, to rest. Return pan to stove on medium heat, and reduce sauce, stirring for 2-3 minutes until thickened. Drizzle sauce over pork and rice on plates and serve with salad.
Ingredients
2 teaspoons sesame oil
1 tablespoon vegetable oil
4 x 240g pork cutlets
Steamed SunRice White Medium Grain Rice, to serve
1/2 cup char siu sauce (see note)
2 teaspoons grated fresh ginger
3 tablespoons (90g) honey
1/3 cup (80ml) lemon juice
Orange & avocado salad
2 oranges
1 ripe avocado, sliced
1 bunch watercress, leaves picked
1/3 cup (80ml) olive oil
1 teaspoon grated fresh ginger
Asian-glazed pork cutlets with orange and avocado salad Recipe
Method
Step 1
Preheat the oven to 180°C. Mix together the char siu sauce, ginger, honey, lemon juice, sesame oil and 1/4 cup (60ml) water. Heat vegetable oil in a large non-stick ovenproof frypan over medium-high heat. Cook pork for 2 minutes each side or until golden. Pour over sauce, then transfer pan to oven and roast for 10 minutes, basting once, until cooked through.
Step 2
Meanwhile, for the salad, remove the orange peel and pith. Holding fruit in your hand (over a bowl to catch the juice), cut segments away from the membrane with a small knife. Squeeze remains to catch extra juice, then place segments in a bowl with avocado and watercress. Place oil, ginger and 2 tablespoons orange juice in a small jar, add salt and pepper, then shake well to combine. Toss salad with dressing.
Step 3
Remove pan from oven and place pork on a plate, loosely covered with foil, to rest. Return pan to stove on medium heat, and reduce sauce, stirring for 2-3 minutes until thickened. Drizzle sauce over pork and rice on plates and serve with salad.
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