Ingredients
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4
-
2
-
2
-
1
-
2
-
2
-
1/4
-
-
1/2
-
1
-
-
-
-
-
Directions
Char Siu Pork Cutlets With Chinese Coleslaw, 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., 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.
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Steps
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1
Done
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For the Marinade Mix the Honey, Dark Soy, 5 Spice Powder, Garlic, Ginger and Rice Wine and Whisk Together. |
|
2
Done
|
in a Shallow Container Place Cutlets and Coat Well With Marinade Mix. |
|
3
Done
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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. |
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4
Done
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For the Slaw - Combine the Cabbage, Sprouts, Spring Onions . |
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5
Done
|
Whisk Together the Light Soy Sauce, Lemon Juice and Sasame Oil and Pour Over Cabbage Just Before Serving. |
