A delicious recipe by chef Jacquie Gowan, as seen on Ready Steady Cook.
- 4 pork cutlets
- 21/2 teaspoons Gourmet Garden Ginger
- 21/2 teaspoons Gourmet Garden Garlic
- 1-2 teaspoons Gourmet Garden Mild Chilli
- 21/2 teaspoons Gourmet Garden Lemongrass
- 21/2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons plum sauce
- 2 tablespoons kecap manis
- Roasted cashew
- Coriander, to serve
A delicious recipe by chef Jacquie Gowan, as seen on Ready Steady Cook.
Step 1
Preheat the oven to 250 °C.
Step 2
Combine the Gourmet Garden Ginger, Garlic, Chilli and Lemongrass with soy sauce and brown sugar.
Step 3
Heat a lightly oiled heavy frying pan over high heat and sear the pork for 2 minutes on each side. Add half the marinade to the pan and turn the pork several times to evenly coat. Transfer to the oven to cook for 6-8 minutes, until done. Remove and set aside to rest.
Step 4
Add plum sauce and kecap manis to the remaining marinade and mix well.
Step 5
Slice the pork. Return pork, cashews and marinade to the pan and stir until well mixed and heated through. Serve garnished with coriander.
Gourmet Garden Garlic
Gourmet Garden Ginger
Gourmet Garden Chilli
Gourmet Garden Lemon Grass
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