Pork Cutlets with Apple Chilli and Coriander Salsa
This seasoning is perfect for Pork or Beef. Unlike a marinade I doesn’t need long to flavour the meat, which can be cooked after about 10 minutes.
4 Pork sirloin steaks or trimmed Pork Cutlets
2 Tablespoons fish sauce
2 Tablespoons ginger
2 Tablespoons olive oil
2 cloves garlic
1 small Lebanese cucumber fine diced (1 cup/ 150 gm)
1 granny smith apple peeled and fine diced (1 cup)
1/2 bunch washed chopped coriander leaves and stems (1 cup)
120 ml or 1/2 cup Thai style sweet chilli sauce
½ cup mint leaves chopped
2 tablespoons lemon or lime juice
+ 1 Tablespoons maple syrup or honey to glaze
- Put the grated ginger and garlic, fish sauce and olive oil into a bowl big enough to hold the meat. Turn over a few times and set aside.
- Put the fine diced apple, cucumber and chopped stalks and leaves of the coriander into a bowl along with the mint, lemon juice and sweet chilli sauce. Stir well.
- The Pork can be cooked on the BBQ or in a frypan. Put the pan onto high heat till smoking. Shake off any liquid from the meat and put into the frypan and sear. Leave for 3 minutes or till golden before turning over. ( Cutlets take a little longer- cover with a lid for 5 -8 minutes after turning) Cook for another 3 minutes then turn off and drizzle with the maple syrup. Turning over a couple of times to glaze. Put onto a plate to rest for 3 minutes.
- Serve the Pork Steak / Cutlets with Apple Salsa. This will go well with rice.