Ingredients

• 4 x 180g pork cutlets
• 1 tablespoon olive oil
• 1/2 cup (60ml) rice vinegar
• 1/4 cup (55g) caster sugar, plus 1 teaspoon extra
• 1 cup (250ml) Massel chicken style liquid stock
• 1 long red chilli, seeds removed, finely chopped
• 1 tablespoon grated ginger
• 2 garlic cloves, finely chopped
• 1 tablespoon fish sauce
• 1/2 small savoy cabbage, shredded
• 2 carrots, grated
• 2 Granny Smith apples, cut into matchsticks
• 1 cup mint leaves, roughly torn
• 1 tablespoon Dijon mustard
• 3/4 cup (225g) whole-egg mayonnaise
• Juice of 1 lemon, plus wedges to serve
• Chopped peanuts, to serve

Method

• Step 1 Season the pork. Heat oil in a frypan over medium-high heat. Add pork and cook for 2-3 minutes each side until golden. Remove from the pan and set aside.
• Step 2 Add vinegar and 1/4 cup (55g) sugar to the pan, then cook for 2-3 minutes until the mixture starts to caramelise. Add stock, chilli, ginger, garlic and fish sauce, then bring to the boil. Reduce heat to medium-high and simmer for 3-4 minutes until sticky and reduced. Return pork cutlets to the pan and cook, turning, for 1-2 minutes until well coated in the sauce.
• Step 3 Meanwhile, combine cabbage, carrot, apple and mint in a separate bowl. Combine the Dijon, mayonnaise, lemon juice and extra 1 teaspoon caster sugar, then toss with the slaw.
• Step 4 Divide the pork and slaw among plates and sprinkle with peanuts. Serve with lemon wedges.