Marinated Pork with Chilli dressing

These pork cutlets are enhanced by the Thai flavours giving a zingy hit. A great way to have moist succulent pork.

Ingredients

4 eschalots, sliced
1 tablespoon grated ginger
2 cloves of garlic, crushed
Handful of chopped coriander including stems
2 teaspoon soy sauce
1 tablespoon fish sauce
1 tablespoon caster sugar
4 pork cutlets
Salt & pepper
Olive oil
Chilli dressing (recipe following)

Method

In a food processor combine eschalots, ginger, garlic, coriander, soy sauce, fish sauce, sugar, sea salt and pepper, whiz to a paste. Transfer to a glass or ceramic dish and add the pork cutlets. Mix well then cover and leave to marinate in the fridge for at least 15 minutes.

Preheat BBQ or char grill pan to medium heat and brush lightly with oil.  Grill cutlets 4-5 minutes each side or until cooked to your liking.  Serve on a bed of deep fried egg noodles, lime quarters and chilli dressing.

Chilli Dressing

2 tablespoons rice wine vinegar
1 1/2 tablespoons caster sugar
1 tablespoon fish sauce
1 long red chilli, finely chopped
1 tablespoon thinly sliced green onion
1/4 Lebanese cucumber, seeds removed, finely chopped

Place vinegar, sugar and fish sauce in a bowl, and stir until sugar has dissolved.  Stir in chilli, spring onion and cucumber.

Mamma Marmalade