I have to be perfectly honest that I am not a fan of cooking small pieces of meat in the oven (baking) in fact I don't even cook large peices of meat in the oven as we cook all of our roasts in the Weber. So this itself was an interesting exercise for me and thankfully with success.
The flavour was full considering the marinating time was very minimal making these Asian Pork Cutlets a perfect midweek wonder. The kids loved the flavour - somewhat sweet but with the underlying tones of cinnamon, star annise and soy added character to the plum sauce base.
Overall a terrific dish which I am sure will be on the menu again very soon.
Asian Pork Cutlets
(Recipe adapted from Weight Watchers 5 Ingredients Cookbook)
ProPoints per serve: 12
1/2 cup plum sauce
1/4 cup soy sauce
1 teapsoon chinese five spice powder
4 x 200 gram pork cutlets, fat trimmed
1 bunch broccolini, ends trimmed
1 cup white rice
Combine the plum sauce, soy sauce and five spice in a shallow glass or ceramic bowl. Add pork, turning to coat. Set aside for 30 minutes to marinate.
Preheat oven to 180 degrees Celsius. Line a baking dish with baking paper. Place cutlets on the baking tray, reserving any marinade. Bake cutlets for 25 minutes, basting with marinade every 10 minutes. Cook until pork is cooked through and golden or to your liking.
Meanwhile cook rice as per packet instructions.
Place remaining marinade in a small saucepan, bring to the boil and reduce heat, simmering until sauce slightly thickens.
Steam broccolini for 2 minutes or until bright in colour.
Place cutlets on serving plates with rice and broccolini. Drizzle with sauce and serve.