Ingredients

1. 1/4 white cabbage, shredded
2. 1/4 red cabbage, shredded
3. 1 carrot, finely shredded
4. 1 red onion, thinly sliced
5. 1 cup mint leaves
6. 1 cup coriander leaves
7. 1 makrut lime leaf, shredded
8. 1/4 cup (60ml) rice vinegar
9. 1 tbsp caster sugar
10. 2 tbsp soy sauce
11. 1 1/2 tbsp lime juice
12. 2 tbsp fish sauce
13. 2 long red chillies, seeds removed, finely chopped
14. 4 x 170g pork cutlets
15. 1 tbsp sunflower oil
16. 2 tbsp soy sauce
17. 1 tbsp honey

Description

• Step 1

  To make the Asian slaw, place the cabbage, carrot, onion, mint, coriander and makrut lime leaf in a bowl. Combine rice vinegar, sugar, soy sauce, lime juice, fish sauce and chilli in a small bowl and whisk to combine. Toss the slaw with the dressing and set aside.

• Step 2

  Drizzle the pork with the oil and season. Place a frypan over medium-high heat, then cook the pork for 2-3 minutes each side until golden. Reduce the heat to medium-low, then whisk the soy sauce and honey together and drizzle over the pork. Cook, turning, for a further 3-4 minutes until the pork chops are caramelised and cooked through.

• Step 3

  Serve the pork cutlets with the spicy Asian slaw.