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.