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Pork cutlets with Thai-style apple salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 4 pork cutlets
  • 40.00 ml kecap manis (Indonesian sweet soy - see note)
  • 1 small bunch coriander, roots washed and finely chopped, leaves reserved
  • 36.80 gm safflower oil
  • 1 garlic clove, finely chopped
  • 1 long red chilli, seeds removed and finely chopped
  • 4.00 gm brown sugar
  • Juice of 1 lime, plus extra to toss
  • 24.40 gm fish sauce
  • 2 small Granny Smith apples
  • 2 eschalots, sliced
  • 6 cherry tomatoes, quartered
  • 62.50 ml roasted peanuts, chopped
Instructions:
  • Place the pork in a shallow dish and generously drizzle with the sweet and savory kecap manis sauce. Sprinkle in the aromatic coriander roots and add a tablespoon of oil for richness. Gently toss everything together until the pork is thoroughly coated in deliciousness.
  • Combine the garlic, chilli, sugar, lime juice, and fish sauce in a small bowl and whisk until well blended.
  • In a large non-stick frypan over medium heat, warm the remaining tablespoon of oil. Cook the pork cutlets for 2-3 minutes on each side until done. Let them rest while you prepare the salad.
  • Slice the apples thinly and combine in a bowl with a splash of lime juice. Mix in the eschalot, coriander leaves, tomato, peanuts, and dressing until well combined. Serve promptly alongside the pork cutlets.

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