Name: Sweet and sour sticky ginger pork cutlets
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 x 235g pork cutlets; 2 medium apples (300g), unpeeled; 1 tablespoon soy sauce; 4 centimetre piece fresh ginger (20g), grated finely; 2 tablespoon brown sugar; 2 teaspoon finely grated orange rind; 1 cup (250ml) orange juice

Ingredients

2 tablespoon olive oil

4 x 235g pork cutlets

2 medium apples (300g), unpeeled

1 tablespoon soy sauce

4 centimetre piece fresh ginger (20g), grated finely

2 tablespoon brown sugar

2 teaspoon finely grated orange rind

1 cup (250ml) orange juice

Method

1.Heat half the oil in a large frying pan over medium heat; cook pork about 4 minutes each side or until browned and cooked as desired. Remove from pan; cover to keep warm.

2.Slice apples into 1cm thick rounds. Heat remaining oil in same pan; cook apples, turning occasionally, until just tender but still holding their shape. Remove from pan.

3.Add soy sauce, ginger, sugar, rind and juice to pan; bring to the boil. Return pork and apples to pan, reduce heat; simmer for 5 minutes, turning occasionally, until sauce has thickened.

You can use either red or green apples in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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