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Sticky Thai pork cutlets with tomato fried rice

Jessica Brook
Jessica Brook

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Sticky Thai pork cutlets with tomato fried rice.
Sticky Thai pork cutlets with tomato fried rice. James Moffatt

Charred, caramelised pork on a bed of fried rice with cashews, Thai basil and chilli.

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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

  1. 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. 

  2. 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. 

  3. 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. 

  4. Step 4

    Serve the rice with pork cutlets, cashews, Thai basil and chilli.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/sticky-thai-pork-cutlets-with-tomato-fried-rice-20211216-h20n04.html