Name: Chargrilled pork cutlets with gingery carrot, radish and cucumber salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 carrots, peeled, thinly sliced; 3 radishes, trimmed, thinly sliced; 1/2 telegraph cucumber, peeled, thinly sliced; 1 hot red chilli, finely chopped; 3 slim spring onions, trimmed, thinly sliced on diagonal; 1/2 teaspoon caster sugar; 1 tablespoon white vinegar; 1 clove garlic, thinly sliced; 1 tablespoon extra virgin olive oil; juice squeezed from 2 tablespoons coarsely grated ginger; 4 pork cutlets; 3 tablespoon olive oil; black pepper, to taste; 1/4 cup white wine; 1/4 teaspoon salt; 2 tablespoon chopped coriander

Ingredients

2 carrots, peeled, thinly sliced

3 radishes, trimmed, thinly sliced

1/2 telegraph cucumber, peeled, thinly sliced

1 hot red chilli, finely chopped

3 slim spring onions, trimmed, thinly sliced on diagonal

1/2 teaspoon caster sugar

1 tablespoon white vinegar

1 clove garlic, thinly sliced

1 tablespoon extra virgin olive oil

juice squeezed from 2 tablespoons coarsely grated ginger

4 pork cutlets

3 tablespoon olive oil

black pepper, to taste

1/4 cup white wine

1/4 teaspoon salt

2 tablespoon chopped coriander

Method

1.Put the carrot, radish, cucumber, chilli and spring onions in a small bowl. Cover and refrigerate.

2.Dissolve sugar in vinegar in a small bowl, then add garlic and oil. Squeeze the ginger juice into the bowl.

3.Put cutlets in a dish and coat with 1 tablespoon olive oil. Grind on a little pepper. Heat 2 tablespoons olive oil in a large non-stick frying pan over a medium heat. Add cutlets and cook quickly until browned (about 5 minutes).

4.Turn, cook for 1-2 minutes until lightly browned, pour in wine and cover immediately with a lid, then lower heat.

5.Cook for a few minutes, keeping the cutlets nice and juicy and pinkish inside (pork should not be cooked until it is white because it will be dry and tough to eat; it is perfectly safe to eat when juicy and blush-coloured).

6.Transfer cutlets to a plate and season with salt. Bubble up juices in pan for a few minutes and pour over cutlets.

7.Toss ginger dressing through vegetables, adding coriander. Put a puddle of meat juice on each serving plate and top with cutlets. Put a small mound of salad on each. Serve the remaining salad separately.

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Ingredients

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