I love pork especially when cooked with Asian flavours so this meal was really nice. The marinade consisted of 3 ingredients so that made for easy preparation but did not lead to any shortcuts in the flavour. I love Chinese Five Spice by the way..... and the use of Chinese Five Spice did not over power the sweetness of the plum sauce. To be honest it was the typical asian flavour that we all relate to when we think of an asian meal.
This dish was cooked in the oven, elimating frying or barbecuing. One baking dish, some steamed rice and some vegetables and voila - done.
Asian Pork Cultlets
(recipe adapted from WW The Extremely Contented Tummy 2007)
Serves: 4
ProPoints per serve: 12
1/4 cup plum sauce
2 tablespoons soy sauce
1/2 teaspoon Chinese Five spice
4 x 125 gram lean pork cutlets
1 cup white rice
1 bunch baby bok choy, trimmed
3 carrots, peeled and cut into batons
Combine the plum sauce, soy sauce and five spice in a shallow ceramic dish. Add pork, turning to coat. Set aside for 30 minutes to marinade.
Preheat oven to 180 degrees Celsius.
Line a baking dish with baking paper. Bake cutlets for 25 minutes, basting with marindae every 10 minutes, until cooked trhough and golden.
Meanwhile, cook rice according to packet directions.
Steam carrots for 5 minutes, add bok choy and steam for a further 2 minutes or until bright green.
Place cutlets on serving plates with rice and bok choy. Drizzle with sauce and serve.
(click here for a printable version of this recipe)
1 comment:
Cooked this last night using pork butterfly steaks, Absolutely delish! To make it even quicker (very busy day yesterday) I had bought some pre chopped and peeled veg from woolies that were in foil, so only had to add olive oil.
I have used your recipes lots, especially the vego ones when I was vego for a year.
Thanks Jo, you post some terrific stuff!
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