Name: Honey pork cutlets with apple cabbage salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup (60ml) light soy sauce; 2 tablespoon honey; 2 clove garlic, crushed; 2 tablespoon lemon juice; 1/2 teaspoon ground clove; 2 tablespoon olive oil; 4 x 180g pork cutlets; 4 cup (320g) finely sliced cabbage; 1/2 cup (75g) raisins; 1/2 cup (50g) roasted walnuts; 1 medium apple (150g), sliced thinly; 1/2 teaspoon caraway seeds; 1 tablespoon olive oil; 1/4 cup (60ml) cider vinegar; 1 tablespoon lemon juice

Ingredients

1/4 cup (60ml) light soy sauce

2 tablespoon honey

2 clove garlic, crushed

2 tablespoon lemon juice

1/2 teaspoon ground clove

2 tablespoon olive oil

4 x 180g pork cutlets

4 cup (320g) finely sliced cabbage

1/2 cup (75g) raisins

1/2 cup (50g) roasted walnuts

1 medium apple (150g), sliced thinly

1/2 teaspoon caraway seeds

1 tablespoon olive oil

1/4 cup (60ml) cider vinegar

1 tablespoon lemon juice

Method

1.Combine sauce, honey, garlic, juice, clove, half the oil and pork in large bowl. Refrigerate, covered, 3 hours or overnight.

2.To make apple cabbage salad, combine all remaining ingredients in large bowl.

3.Heat remaining olive oil in large frying pan; cook drained pork, in batches. Serve with salad.

You need approximately a third of a small savoy cabbage for this recipe. If you prefer, you can use pork fillet rather than pork cutlets. Pork is best cooked over a moderate heat. The flavours of the salad benefit greatly from standing at room temperature for at least an hour before serving.
Note

Women's Weekly Food

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