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Soy pork with Asian salad
Soy pork with Asian salad
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Prep Time:
260 minutes
Cook Time:
15 minutes
Total Time:
275 minutes
Tender oven-baked pork marinated in herbs, served with a refreshing herb salad. Marinate for 4 hours for optimal flavor.
Ingredients:
  • 82.50 ml kecap manis
  • 57.20 gm honey
  • 4 pork loin cutlets
  • 1/2 Chinese cabbage, finely shredded
  • 1 bunch coriander, leaves picked
  • 1 bunch mint, leaves picked
  • 500.00 ml beansprouts, trimmed
  • 1 red capsicum, cut into short, thin strips
  • 1 large carrot, cut into short, thin strips
  • 40.00 ml ketcap manis
  • 44.00 gm sweet chilli sauce
  • 18.20 gm peanut oil
Instructions:
  • Mix together the ketcap manis, honey, and garlic in a shallow ceramic dish. Add the pork and marinate, ensuring it's nicely coated. Cover and refrigerate for a minimum of 4 hours.
  • Preheat the oven to 180°C and line a baking tray with parchment paper. Set a wire rack over the tray. Drain the pork chops, saving the marinade. Arrange the pork on the wire rack. Bake for 15 minutes, brushing with the reserved marinade occasionally, until cooked through.
  • Prepare Asian salad: In a large bowl, combine cabbage, coriander, mint, bean sprouts, capsicum, and carrot. Mix well. In a separate container, whisk together ketcap manis, sweet chili sauce, oil, and 2 tablespoons of lime juice. Pour the dressing over the salad and toss gently.
  • Plate the salad and serve alongside the pork.

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