CHAR SIU PORK CUTLETS WITH CHINESE COLESLAW

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Char Siu Pork Cutlets With Chinese Coleslaw image

From the local state paper The West Australian. Sounded/looked delicious to the DH and I, so saving it here for later and as such times are estimates. Even without the slaw I think this recipe is worth consideration for the pork lovers.

Provided by ImPat

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 pork cutlets
2 tablespoons honey
2 tablespoons dark soy sauce
1 teaspoon Chinese five spice powder
2 teaspoons garlic (minced or through the garlic press or crushed)
2 teaspoons ginger (grated)
1/4 cup rice wine (Shoaxing, dry sherry can be substituted)
1/2 Chinese cabbage (finely shredded)
1 cup bean sprouts
1/2 cup spring onion (scallions or green onions sliced)
2 tablespoons light soy sauce
1 tablespoon lemon juice
2 tablespoons sesame oil (dark recommended)

Steps:

  • For the marinade mix the honey, dark soy, 5 spice powder, garlic, ginger and rice wine and whisk together.
  • In a shallow container place cutlets and coat well with marinade mix.
  • To cook the cutlets will depend on the thickness but on average on the grill (outdoor or indoor on the stove top or under the grill/broiler) I would think about 10 to 12 minutes (5 to 6 minutes per side) for a moist chop, if you like well done go for an extra few minutes.
  • For the slaw - combine the cabbage, sprouts, spring onions .
  • Whisk together the light soy sauce, lemon juice and sasame oil and pour over cabbage just before serving.

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