Coleslaw is a summer barbecue staple. This version is fragrant with ginger for a Japanese spin to match the soy glaze. Toss the dressing through at the last minute for a crisp slaw; for a wilted texture, combine it all about 10 minutes before serving.
Soy-glazed pork cutlets with Japanese slaw
Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.
- 20 mins preparation
- 7 mins cooking plus resting
- Serves 4
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Ingredients
- 1 nori sheet
- 60 ml (¼ cup) soy sauce
- 2 tbsp honey
- 1 tbsp brown rice vinegar
- 4 pork cutlets (about 250gm each)
- For drizzling: olive oil
- 400 gm white cabbage (about 1/3), thinly sliced on a mandolin
- 1 Lebanese cucumber, thinly sliced on a mandolin
- 2 spring onions, thinly sliced
Rice vinegar dressing
- 2 tbsp soy sauce
- 1 tbsp brown rice vinegar
- 1 tbsp vegetable oil
- 1 tbsp finely grated ginger
- ½ garlic clove, finely chopped
Method
Main
- 1Heat a barbecue or char-grill pan to medium-high. Toast nori sheet on grill, turning once, until crisp (30 seconds).
- 2Combine soy sauce, honey and vinegar in a bowl, then transfer half to a separate bowl. Drizzle pork with oil, season to taste and grill, turning occasionally and brushing with soy glaze from one bowl, until browned and just cooked through (6-7 minutes). Set aside to rest for 5 minutes.
- 3For dressing, shake ingredients in a screwtop jar until well combined and season to taste.
- 4Combine cabbage, cucumber and spring onion in a bowl. Drizzle with dressing, toss to combine and tear nori over the top. Serve with soy-glazed pork cutlets, drizzled with reserved soy glaze.
Notes
Drink Suggestion: Juicy young gamay. Drink suggestion by Max Allen
