So, guess who basically was pretty lazy in planning their menu this week? Yep, me. This recipe comes from the same Donna Hay magazine I posted yesterday’s recipe from. So, I’m not going to retype in all the links, if you didn’t read yesterday’s post (and my goodness if you didn’t go back now, because it was amazing) (not the post, the recipe) (I would never, ever say that my writing was amazing) (if there is one thing I am, it’s realistic) (by the way, is it legal to put this many parenthetical thoughts together?)
Anyway, here is my second Donna Hay for the week. And, in case you think I am some Donna Hay robot, who can only say good things, I want you to know that I thought the pork chops were just okay. It had too much soy sauce flavor for me, but the slaw was great and worthy of sharing.
Honey and Soy Pork Cutlets with Asian Slaw
- 4 pork cutlets (I used chops)
- 1/4 cup honey
- 3/4 cup soy sauce
- 150g (about 5 oz) shredded cabbage
- 2 carrots, thinly sliced
- 2 green onions, thinly shredded
- 1/2 cup cilantro leaves
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar
- 25g ginger, finely grated (which is .8 oz, I just used about a tablespoon)
Place the pork, honey and 1/2 cup of the soy sauce in a bowl and set aside for 10 minutes to marinate. Mix the cabbage, carrot, green onion, and cilantro in a bowl and set aside. Whisk the remaining soy, vinegar, sugar and ginger in a small bowl and set aside.
Heat a large skillet over medium heat. Cook the pork, reserving the marinade, for 2 minutes each side until golden. Add the marinade to the pan, reduce the heat to low, and cook for 10-12 minutes or until cooked through. Add the dressing to cole slaw and toss. Serve the pork with the cole slaw.
Serves 4.
This will be my entry for Foodie Friday at Designs by Gollum!
**** edited because I forgot cabbage!!!!
11 comments:
I feel like I write almost entirely in parenthetical thoughts. Just...without the parentheses. So I think you're good.
That honey soy combo sounds delicious!
I disagree. I think your writing is amazing. I can always count on you to entertain me. I just make sure not to have coffee or wine in my mouth while reading your posts.
BTW, I'm right there with you with parenthetical thoughts. :)
Wow, that is a lot of soy sauce (too much for me, also). The slaw sounds good, especially with the cilantro (but I could not find the cabbage listed). Personally I am a big fan of parenthesis because they can help you complete information in secret!
The slaw does sound delicious. I'm adding that to my list to try.
Parenthetical - good word:)
You are too funny. Absolutely love the photo too and no, I'm not certain there are rules for "parenthetical" thoughts. It sounds to me that you write how you think..oh dear. That's supposed to be a compliment. Tee,hee.
Looks like something we'd enjoy -- I love Donna Hay's recipes. Fresh and uncomplicated. So I'm used to seeing your photos at Flickr :). Glad to have found your blog!
I often cook several items in a week from the same cookbook (or magazine). It's not lazy - it's just where you're at for the moment.
These last two dishes look really good, especially the pasta - I wish I could get Bev turned on to goat cheese.
OH Donna! Hay has done it again.. love honey and soy and the slaw to brighten it all up... the picture is just great... makes me smile with color.
Soy sauce is delightful but it definitely can be obnoxious when out of proportion.
The Asian slaw does sound terrific.
sometimes i think i can tell it's gonna be a donna hay recipe before i read it--the dishes are always so clean and classy (or maybe it's just your interpretation of them that makes them so!). lovely work.
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