These cutlets require minimal time and ingredients for maximum flavour
Serves 4
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Juicy pork cutlets are paired with a sticky and sweet peanut sauce for a tantalising weeknight meal. For complete satisfaction, serve with steamed rice and Asian greens such as bok choy, choy sum or gai lan.


  • 4 pork cutlets
  • 60 ml kecap manis
  • 70 g crunchy peanut butter
  • 180 ml water
  • 1 tsp sambal oelek (or chilli sauce)
  • 1 tbsp vegetable oil
  • Steamed rice, to serve
  • Asian greens, to serve

If you have time, remove pork from refrigerator 30 mins before cooking.


Rub 1½ tbsps kecap manis over the pork cutlets. Set aside to marinate for 10 mins.


Combine the peanut butter, water, sambal oelek and remaining kecap manis in a small saucepan over low heat. Stir for 4 mins, or until thickened and warmed through. Set aside.


Heat oil in a large non-stick frying pan over medium heat. Cook pork for 3-4 mins each side, or until caramelised and cooked through. Set aside, covered loosely with foil to rest for 5 mins.


Serve pork with pan juices, steamed rice, Asian greens and the satay sauce.

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