Char Siu Pork Cutlets With Chinese Coleslaw

Name: Char Siu Pork Cutlets With Chinese Coleslaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by I'mPat

"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."

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photo by JustJanS

Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

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)
Chinese Coleslaw
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)

directions

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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Reviews

I made this tonight using pork scotch fillet steaks. The meat was amazingly tasty and tender-the coleslaw only so so for our tastes. I added a chilli and a grated carrot to it, but I still think it lacked something. I have made a few Asian coleslaws and would make one of them next time I cooked this dish.

JustJanS

RECIPE SUBMITTED BY

I'mPat

Australia

With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.

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