Food & drink recipes

Pork cutlets with spicy Asian slaw

Ingredients

• 1/4 white cabbage, shredded • 1/4 red cabbage, shredded • 1 carrot, finely shredded • 1 red onion, thinly sliced • 1 cup mint leaves • 1 cup coriander leaves • 1 kaffir lime leaf, shredded • 1/4 cup (60ml) rice vinegar • 1 tbs caster sugar • 2 tbs soy sauce • 1 1/2 tbs lime juice • 2 tbs fish sauce • 2 long red chillies, seeds removed, finely chopped • 4 x 170g pork cutlets • 1 tbs sunflower oil • 1 tbs honey

Method

1. To make the Asian slaw, place the cabbage, carrot, onion, mint, coriander and kaffir lime leaf in a bowl. Combine rice vinegar, sugar, soy sauce, lime juice, fish sauce and chilli in a small bowl and whisk to combine. Toss the slaw with the dressing and set aside.

2. Drizzle the pork with the oil and season. Place a frying pan over a medium-high heat, then cook the pork for 2-3 minutes each side until golden. Reduce the heat to medium-low, then whisk the soy sauce and honey together and drizzle over the pork. Cook, turning, for a further 3-4 minutes until the pork chops are caramelised and cooked through.

3. Serve the pork cutlets with the spicy Asian slaw.

Mulled Wine Method

Ingredients

• 1 (750 ml) bottle of dry red wine • 1 orange, sliced into rounds (also peeled, if you would like a less-bitter drink) • 8 whole cloves • 2 cinnamon sticks • 2 star anise • 2 to 4 tablespoons sugar, honey, or maple syrup to taste (or your desired sweetener) • optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise 1. Combine ingredients. Add wine,orange slices, cloves, cinnamon, star anise, 2 tablespoons sweetener, and brandy to a large saucepan. Stir briefly to combine. 2. Simmer. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble - you don’t want to boil off the alcohol.)

Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours. 3. Strain. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra sweetener if needed. 4. Serve. Serve warm in heatproof mugs, topped with your favorite garnishes.