Teriyaki pork with pickled cabbage salad
(at time of publication)
- ¾ cup rice wine vinegar
- 3 teaspoons castor sugar
- 450g packet coleslaw mix
- ¼ cup teriyaki sauce
- 2 teaspoons olive oil
- 4 x 200g lean pork cutlets, fat trimmed
- 300g sugar snap peas, trimmed
- 2 x 250g pouches microwavable brown rice
1 Place 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.
2 Meanwhile combine teriyaki sauce with 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.
3 Cook sugar snap peas in a small saucepan of boiling water until just tender. Drain.
4 Heat brown rice according to packet instructions. Serve the pork with rice, peas and pickled cabbage.
Make it gluten free: Check teriyaki sauce is gluten free.
Marinated (uncooked) pork is suitable to freeze.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 9g
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