Papaya Tenderised Pork Cutlet with Green Papaya Salad CUTLET


  • 6 pork cutlets, trimmed

  • 300g red papaya flesh, seeded and skin removed

  • 1 tbsp soy sauce

  • 2 tbsp inca berries, dried or fresh

  • 1 tbsp fresh ginger, finely grated


  • 3 cups green papaya,  grated or fine julienne

  • ½ cup shallots, chopped

  • ¼ cup carrots, finely grated

  • 2 tbsp coriander, chopped coarsely

  • 1 tbsp garlic, grated

  • 2 tbsp oyster sauce

  • 2 tbsp ginger, grated

  • 1 red chilli, chopped

  • 1 tbsp fish sauce

  • 2 tsp fresh lime juice




To prepare the cutlets, arrange the pork in a single layer in a dish.  Blitz all other marinade ingredients together very briefly in a blender to combine flavours. Pour marinade mix over cutlets and refrigerate for one to two hours. Gently combine all of the salad ingredients together in a bowl and refrigerate for one hour. Grill the pork cutlets and serve hot with papaya salad, greens, and your favourite mash.