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Asian-glazed pork cutlets with orange and avocado salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
"Vibrant Asian pork with authentic flavors."
Ingredients:
  • 125.00 ml char siu sauce (see note)
  • 2 tsp grated fresh ginger
  • 90g honey
  • 80ml lemon juice
  • 2 tsp sesame oil
  • 18.40 gm vegetable oil
  • 4 x 240g pork cutlets
  • Steamed white rice, to serve
  • 2 oranges
  • 1 ripe avocado, sliced
  • 1 bunch watercress, leaves picked
  • 80ml olive oil
  • 1 tsp grated fresh ginger
Instructions:
  • Preheat the oven to 180°C. Combine char siu sauce, ginger, honey, lemon juice, sesame oil, and 1/4 cup (60ml) water in a bowl. Heat vegetable oil in a large non-stick ovenproof frypan over medium-high heat. Sear pork for 2 minutes per side until golden. Pour the sauce over the pork, then roast in the oven for 10 minutes, basting once, until fully cooked.
  • Prepare the salad by peeling and removing the white pith from the orange. Cut out orange segments over a bowl to reserve the juice. Squeeze the remaining membrane to catch any extra juice. Combine the orange segments with avocado and watercress in a bowl. In a small jar, mix together oil, ginger, 2 tablespoons of orange juice, salt, and pepper. Shake the jar well to blend the dressing. Finally, dress the salad with the prepared vinaigrette.
  • Take the pan out of the oven and transfer the pork to a plate, covering it loosely with foil to rest. Put the pan back on the stove over medium heat, and simmer the sauce for 2-3 minutes until it thickens, stirring occasionally. Pour the sauce over the pork and rice on plates and accompany with a side salad.

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