Honey gar­lic pork cut­lets

The Australian Women's Weekly - - Scholarship -

SERVES 4 PREP AND COOK TIME 20

MIN­UTES (+ MAR­I­NAT­ING TIME) ½ cup (125ml) honey cup (160ml) to­mato sauce 2 ta­ble­spoons soy sauce 2 ta­ble­spoons white vine­gar 2 cloves gar­lic, crushed 4 (1kg) pork loin cut­lets

Com­bine the honey, sauces, vine­gar and gar­lic in a medium bowl. Re­serve half the mari­nade for serv­ing. Add the cut­lets to the bowl and turn to coat in mari­nade. Mar­i­nate for at least 10 min­utes, or half an hour if you can.

Pre­heat a bar­be­cue grill plate over a medium heat.

Drain the cut­lets from the bowl.

Cook the cut­lets for about 4 min­utes on each side or un­til they have char marks and are just cooked through. Trans­fer the cut­lets to a plate; cover to keep warm.

Mean­while, place the re­served mari­nade in a small saucepan on the hot­plate. Bring to the boil; sim­mer for 2-3 min­utes or un­til thick­ened to a sauce con­sis­tency.

5 Driz­zle cut­lets with sauce and serve with Five-Spice Rice (be­low), if de­sired. Not suit­able to freeze or mi­crowave.

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