Justine Schofield’s Otway Pork – Vietnamese pork cutlet salad

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Easy

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Serves: 4

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Prep: 30 minutes + marinating

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Cooking:

Ingredients

  • 1 tbs. peanut oil
  • 100g dried glass noodles, rehydrated
  • 1 handful each of Thai basil, mint and coriander
  • 1/2 carrot julienned
  • 1/2 red onion, finely sliced
  • 1 handful of bean sprouts
  • 4 Otway pork cutlets

Marinade:

  • 1 piece of lemongrass, finely minced
  • 1 clove garlic, minced
  • 1 x 2cm piece of ginger
  • 1 tbs. kecup manis

Nuoc mam:

  • 2 tbs. fish sauce
  • Juice of 1 lime
  • 2 tbs. caster sugar
  • 1 small red chilli, finely chopped

Otway Pork Cutlets

Method

Step 1
Prepare rice noodles as per packet instructions, then drain.

Step 2
Prepare the marinade and massage into pork cutlets. Marinade for 30 minutes.

Step 3
For the nuoc mam dressing combine all ingredients and put to the side.

Step 4
Heat oil in a pan and cook pork cutlets for 3-4 minutes on each side or until cooked through.

Step 5
To assemble, portion drained noodles between bowls and top with sliced pork cutlet, carrots, herbs and sliced onion, bean sprouts and then the nuoc mam.

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