Ingredients (13)
- 2 tbsp sriracha or chilli sauce
- 1 tbsp brown sugar
- 4 (about 150g each) Coles Australian Pork Cutlets
- 2 cups (300g) steamed jasmine rice
Quick apple kimchi
- 1/2 small wombok (Chinese cabbage), finely shredded
- 1 carrot, peeled, cut into matchsticks
- 1 Granny Smith apple, cut into matchsticks
- 4 radishes, thinly sliced
- 5cm-piece ginger, peeled, cut into matchsticks
- 1/2 tsp chilli powder
- 1 tbsp rice wine vinegar
- 2 teaspooons fish sauce
- 2 tsp sesame oil
Nutrition info
Method
- Step 1 Heat a barbecue grill or chargrill on medium-high. Combine sriracha or chilli sauce and sugar in a small bowl. Cook pork on grill for 2 mins. Turn and brush with half the mixture. Cook for a further 2 mins. Turn and brush with remaining mixture. Cook for a further 1 min each side or until pork is cooked through and caramelised. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
- Step 2 Meanwhile, to make the quick apple kimchi, combine the wombok, carrot, apple, radish, ginger, chilli powder, vinegar, fish sauce and sesame oil in a large bowl. Toss to combine. Season.
- Step 3 Serve the pork with the quick apple kimchi and rice.