Pork cutlets
easy
45 mins
45 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 400 g Pork escalope
- 2 TABLESPOONS dry sherry
- 2 TABLESPOONS Soy sauce
- 4 Tomatoes
- 1 green chili pepper
- 3 stalks asian chives
- 1 Pot of coriander
- 2-3 TABLESPOONS Sesame Oil
- 7-10 Tbsp a few squirts of lime juice
- 120 g frozen peas
- 200 ml Coconut milk (unsweetened; canned)
- 200 ml Asiafond
- 7-10 Tbsp Lime
Directions
- 1
Put the rice in plenty of boiling salted water. Leave to soak for about 20 minutes. Meanwhile wash the meat, dab dry and cut into strips. Sprinkle with sherry and soy sauce, mix and leave to stand for approx. 15 minutes. In the meantime, wash, clean, quarter and seed the tomatoes.
- 2
Cut the fruit flesh into small strips. Carve the chilli lengthwise, remove seeds and chop finely. Wash the chives and chop them, except for two medium pieces for garnishing. Chop the coriander as well. Heat sesame oil in a wok. Stir-fry the meat over a high heat while stirring. Season with salt, chilli and lime juice. Add the tomatoes, peas and chives and fry for another 2 minutes. Deglaze with coconut milk and stock, bring to the boil briefly. Stir in chives and coriander.
- 3
Stir-fry the meat over a high heat while stirring. Season with salt, chilli and lime juice. Add the tomatoes, peas and chives and fry for another 2 minutes. Deglaze with coconut milk and stock, bring to the boil briefly. Stir in chives and coriander. Drain the rice and fold in as well. Serve garnished with retained chives and lime
Nutrition Facts
440 kcal
48 g
14 g
29 g
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