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Soy-glazed pork cutlets with Japanese slaw

Coleslaw is a summer barbecue staple. This version is fragrant with ginger for a Japanese spin to match the soy glaze. Toss the dressing through at the last minute for a crisp slaw; for a wilted texture, combine it all about 10 minutes before serving.

You'll need

1 nori sheet 60 ml (¼ cup) soy sauce 2 tbsp honey 1 tbsp brown rice vinegar 4 pork cutlets (about 250gm each) For drizzling: olive oil 400 gm white cabbage (about 1/3), thinly sliced on a mandolin 1 Lebanese cucumber, thinly sliced on a mandolin 2 spring onions, thinly sliced   Rice vinegar dressing 2 tbsp soy sauce 1 tbsp brown rice vinegar 1 tbsp vegetable oil 1 tbsp finely grated ginger ½ garlic clove, finely chopped


  • 01
  • Heat a barbecue or char-grill pan to medium-high. Toast nori sheet on grill, turning once, until crisp (30 seconds).
  • 02
  • Combine soy sauce, honey and vinegar in a bowl, then transfer half to a separate bowl. Drizzle pork with oil, season to taste and grill, turning occasionally and brushing with soy glaze from one bowl, until browned and just cooked through (6-7 minutes). Set aside to rest for 5 minutes.
  • 03
  • For dressing, shake ingredients in a screwtop jar until well combined and season to taste.
  • 04
  • Combine cabbage, cucumber and spring onion in a bowl. Drizzle with dressing, toss to combine and tear nori over the top. Serve with soy-glazed pork cutlets, drizzled with reserved soy glaze.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy young gamay.

Featured in

Jan 2016

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