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Chilli pork with sweet pickled cucumber
Chilli pork with sweet pickled cucumber
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Spicy Asian pork cutlets coated in sambal oelek for a flavorful kick.
Ingredients:
  • 18.20 gm extra light olive oil
  • 20.00 ml sambal oelek
  • 4 (about 275g each) pork cutlets, French trimmed
  • Steamed rice, to serve
  • 125ml (1/2 cup) rice wine vinegar
  • 60ml (1/4 cup) water
  • 100g (1/2 cup) caster sugar
  • 2 Lebanese cucumbers, thinly sliced crossways
  • 1 large fresh red chilli, halved lengthways, deseeded, thinly sliced
  • 2 makrut lime leaves, finely shredded
Instructions:
  • Make the sweet pickled cucumber by gently heating the vinegar, water, and sugar in a saucepan until the sugar dissolves. Increase the heat and boil until the syrup thickens. Let it sit for 10 minutes, then mix with cucumber, chili, and makrut lime leaves in a bowl. Chill in the fridge covered for 1 hour.
  • - Preheat your oven to 200°C. - Mix together oil and sambal oelek in a bowl. - Use the oil mixture to brush both sides of the pork cutlets. - Heat a frying pan over medium heat, then add the pork and cook for 1-2 minutes per side until golden brown. - Transfer the pork to a baking tray and bake in the oven for about 10 minutes or until just cooked through.
  • Spoon the rice onto individual serving plates. Finish by layering the pork and cucumber mixture on top before serving.

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