Indonesian-style pork cutlets with sprout slaw

SERVES 4 // PREP TIME 15 MIN // COOK 10 MINS (PLUS RESTING)

2 tbs peanut oil, plus extra to drizzle 2 tbs kecap manis (see note)

1 tbs sambal oelek (see note)

1 tbs honey

2 garlic cloves, finely chopped

4 pork cutlets (300gm each), Frenched

MIXED SPROUT SLAW

80 ml (⅓ cup) coconut milk

2 tbsp lime juice

1 tbsp each soy sauce and fish sauce 2 tsp caster sugar

2 tsp finely grated ginger

1 small red chilli, thinly sliced

200 gm mixed sprouts, such as mung bean,

pea, mustard and onion sprouts

1 Place oil, kecap manis, sambal oelek, honey and garlic in a bowl and whisk to combine. Place cutlets on a large oven tray and brush with marinade.

2 Heat a lightly greased chargrill pan to medium-high. Drizzle cutlets with extra oil and grill, turning occasionally, until lightly charred and cooked (6-7 minutes). Set aside to rest (5 minutes). 3 Meanwhile, to make slaw, place coconut milk, lime juice, soy and fish sauce, sugar and ginger in a small bowl; season to taste and whisk to combine. Combine chilli and sprouts in a large bowl; drizzle over enough dressing to coat and toss to combine. 4 Serve cutlets with slaw and extra dressing on the side.

Note Kecap manis, a sweet soy sauce, and sambal oelek, an Indonesian chilli paste, are available from Asian grocers and select supermarkets.