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Chilli pork with sweet pickled cucumber

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings

Ingredients

  • 1 tablespoon extra light olive oil
  • 1 tablespoon sambal oelek
  • 4 (about 275g each) pork cutlets, French trimmed
  • Steamed rice, to serve

Sweet pickled cucumber

  • 125ml (1/2 cup) rice wine vinegar
  • 60ml (1/4 cup) water
  • 100g (1/2 cup) caster sugar
  • 2 Lebanese cucumbers, thinly sliced crossways
  • 1 large fresh red chilli, halved lengthways, deseeded, thinly sliced
  • 2 kaffir lime leaves, finely shredded

Method

  • 1
    To make the sweet pickled cucumber, combine the vinegar, water and sugar in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool slightly. Transfer to a bowl and add the cucumber, chilli and kaffir lime leaves. Cover with plastic wrap and place in the fridge for 1 hour to chill.
  • 2
    Preheat oven to 200°C. Combine oil and sambal oelek in a bowl. Brush both sides of the pork cutlets with oil mixture. Heat a frying pan over medium heat. Add the pork and cook for 1-2 minutes each side or until golden brown. Transfer to a baking tray. Bake in oven for 10 minutes or until just cooked through.
  • 3
    Divide the rice among serving plates. Top with the pork and the cucumber mixture to serve.

Source: taste.com.au

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