Sticky Thai pork cutlets with tomato fried rice
Charred, caramelised pork on a bed of fried rice with cashews, Thai basil and chilli.
Ingredients
2 tbsp grated palm sugar
1 tbsp grated ginger
¼ cup vegetable oil
4 pork cutlets (about 220g each)
2 shallots, thinly sliced
500g cooked jasmine rice
2 tbsp fish sauce
2 eggs, lightly beaten
4 roma tomatoes, quartered
¼ cup toasted cashews, finely chopped
1 cup Thai basil leaves
1 small red chilli, thinly sliced
Method
Step 1
Combine the palm sugar, ginger and 1 tablespoon of the oil in a bowl. Season well with salt and pepper and mix to combine. Brush over the pork cutlets and set aside to marinate for 10 minutes at room temperature.
Step 2
Heat remaining oil in a large frying pan or wok. Add the shallots and cook, stirring occasionally, for 2 minutes or until starting to colour. Add the rice and fish sauce and cook, tossing occasionally, for 6 minutes. Move the rice to one side of the pan. Add the egg and cook for 2 minutes, start to stir the rice back into the egg and cook for a further minute. Add the tomatoes and toss to combine.
Step 3
Meanwhile, preheat a chargrill pan over high heat. Add the pork and cook for 3 minutes each side, or until charred and caramelised.
Step 4
Serve the rice with pork cutlets, cashews, Thai basil and chilli.
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Jessica Brook is a recipe writer.From our partners
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/sticky-thai-pork-cutlets-with-tomato-fried-rice-20211216-h20n04.html