Teriyaki pork with pickled cabbage salad
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Time to make:
$5.30 per serve
(at time of publication)
Full ingredients list:
1/2 cup rice wine vinegar
3 teaspoons caster sugar
300g packet coleslaw mix
1/4 cup teriyaki sauce
4 x 200g lean pork cutlets, fat trimmed
300g sugar snap peas, trimmed
450g pouch microwavable brown rice
Nutritional information (per serve)
Instructions and steps:
Step 1Place vinegar and sugar in a large glass or ceramic bowl. Stir to dissolve. Add coleslaw and toss to combine. Stand for 10 minutes, stirring occasionally, for cabbage to lightly pickle.
Step 2Meanwhile, combine teriyaki sauce with 2 teaspoons of olive oil in a shallow dish. Add pork; turn to coat. Heat a large non-stick frying pan over medium-high heat. Cook pork for 3 minutes on each side, or until cooked through. Remove from pan, cover loosely with foil and set aside for 2 minutes to rest. Add remaining marinade mixture to pan. Bring to the boil and remove from heat.
Step 3Cook sugar snap peas in a small saucepan of boiling water until just tender. Drain.
Step 4Meanwhile, heat brown rice according to packet directions. Serve the pork with rice, peas and pickled cabbage.
Marinated (uncooked) pork is suitable to freeze.
About this recipe
First published: September 2016