The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Juicy young gamay.

Featured in

Jan 2016

You might also like...

Spring recipes

recipes

Japanese mustard-miso roasted beef fillet

Cha soba noodles with traditional accompaniments

recipes

Miso recipes

Hiyamugi noodles with Japanese pickles

recipes

Six fast noodle recipes

Ramen with roast pork belly, nori and spring onion

recipes

Miso-cured beef with sesame rice and pickled ginger

Cured kingfish with seaweed

recipes

Japanese prawns and rice with hot spring eggs

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×