Soy-glazed pork cutlets with Japanese slaw

Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.
Soy-glazed pork cutlets with Japanese slaw

Soy-glazed pork cutlets with Japanese slaw

Ben Dearnley

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.


Rice vinegar dressing



1.Heat a barbecue or char-grill pan to medium-high. Toast nori sheet on grill, turning once, until crisp (30 seconds).
2.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.
3.For dressing, shake ingredients in a screwtop jar until well combined and season to taste.
4.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.

Drink Suggestion: Juicy young gamay. Drink suggestion by Max Allen


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