Pork Cutlets with Cabbage Slaw

Instructions

1. Prepare Ginger Sauce

   3 min hands-on10 min waiting

   • Heat olive oil in a small saucepan over medium heat.
   • Grate garlic and ginger into the pan, sauté until aromatic.
   • Stir in ketchup, Worcestershire sauce, soy sauce, honey, and vinegar with water.
   • Bring to a boil, reduce heat, and simmer until thickened.
   • Set aside to cool slightly.

2. Make Cabbage Slaw

   7 min hands-on15 min waiting

   • Thinly slice cabbage and place in a mixing bowl.
   • Whisk olive oil, vinegar, salt, and pepper in a small bowl.
   • Pour dressing over cabbage and toss to coat.
   • Set aside to marinate.

3. Cook Rice

   2 min hands-on18 min waiting

   • Measure rice and cook according to package instructions.
   • Keep warm until serving.

4. Prepare Pork Cutlets

   10 min hands-on

   • Set up three bowls: one with flour, one with beaten egg seasoned with salt and pepper, and one with breadcrumbs.
   • Slice pork shoulder into even portions and pat dry.
   • Coat each piece in flour, dip in egg, and press into breadcrumbs.

5. Fry Pork Cutlets

   4 min hands-on13 min waiting

   • Heat vegetable oil in a skillet over medium-high heat.
   • Fry pork pieces until golden brown on each side, ensuring internal temperature reaches 63°C/145°F.
   • Remove and let rest before slicing.

6. Plate and Serve

   4 min hands-on

   • Serve rice and cabbage slaw on each plate.
   • Arrange sliced pork cutlets beside the rice.
   • Drizzle ginger sauce over pork and rice.
   • Serve immediately.
   • Cooking tips:
   • For extra crunch, use panko breadcrumbs instead of fine breadcrumbs.
   • To ensure even cooking, pound the pork slices to an even thickness before breading.
   • Avoid overcrowding the pan while frying to maintain the oil temperature and ensure crispy cutlets.
   • Adjust the sauce’s sweetness or tanginess by adding more honey or vinegar to taste.