PORK CUTLETS WITH ASIAN SLAW

PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 4

4 x 230g pork cutlets

1 tablespoon chinese cooking wine

(shao hsing)

1 teaspoon chinese five-spice powder 1 teaspoon ground ginger

1 teaspoon ground white pepper 1 tablespoon peanut oil

2/3 cup (130g) basmati rice

250g wombok, shredded finely

300g red cabbage, shredded finely 2 small carrots (140g), cut into

thin matchsticks

4 trimmed red radishes (60g),

sliced thinly

80g snow peas, sliced thinly

4 green onions, sliced thinly

diagonally

1 tablespoon black sesame seeds ¼ cup chopped fresh coriander

1 fresh long red chilli, sliced thinly

RICE WINE DRESSING

1 tablespoon rice wine vinegar 1 tablespoon peanut oil

1 tablespoon salt-reduced soy sauce 2 tablespoons mirin

1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper.

2 Place pork in a shallow glass or ceramic dish. Rub cooking wine all over pork; stand for 5 minutes. Combine five-spice powder, ground ginger and pepper in a small bowl. Sprinkle spice mix over pork; cover, refrigerate for 15 minutes.

3 Heat peanut oil in a medium frying pan over medium-high heat. Cook pork for 2 minutes or until browned on both sides. Transfer pork to oven tray; bake for 10 minutes or until cooked through. Remove from oven; stand, covered, for 5 minutes. 4 Meanwhile, cook rice according to packet directions.

5 Make rice wine dressing.

6 Combine wombok, red cabbage, carrot, radish, snow peas, onion, sesame seeds, coriander and chilli in a large bowl. Pour dressing over salad; toss to combine.

7 Serve pork with salad and rice.

RICE WINE DRESSING

Whisk ingredients in a medium jug.