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Almond-crumbed pork with Asian slaw
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Light and crispy pork schnitzel served with colorful bok choy, red cabbage, and apple slaw for a vibrant family feast.
Ingredients:
  • 85g (3/4 cup) almond meal
  • 82.50 ml chopped fresh coriander, plus 82.50 ml leaves, extra
  • 2 long fresh red chillies, deseeded, finely chopped
  • 2 egg whites
  • 4 x 125g lean pork loin steaks, fat trimmed
  • 1/4 red cabbage, shredded
  • 1 bunch buk choy, trimmed, finely shredded
  • 1 large red apple, cored, halved, thinly sliced
  • 125.00 ml fresh mint leaves, torn
  • 42.00 gm fresh lime juice
  • 9.20 gm extra virgin olive oil
  • 2.50 gm caster sugar
Instructions:
  • In a shallow dish, mix together almond meal, lime rind, chopped coriander, and half of the chopped chilli. In another shallow dish, lightly whisk the egg whites.
  • Drench the pork in the egg white, letting the extra drip off, then coat in the almond mixture, pressing firmly. Transfer to a plate, cover with plastic wrap, and refrigerate for 10 minutes to chill.
  • Heat a large non-stick frying pan over medium-high heat, lightly coat with olive oil spray, and sear the pork for 3 minutes per side until golden and cooked through. Then, transfer the pork to a plate.
  • In a large bowl, mix together cabbage, bok choy, apple, mint, and extra coriander leaves. In a small bowl, whisk together lime juice, olive oil, and sugar. Pour the lime dressing over the slaw and toss well to combine.
  • Plate the slaw and pork separately. Finish by sprinkling the remaining chili on top.

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