Papaya Tenderised Pork Cutlet with Green Papaya Salad CUTLET

WORDS: PHOTOGRAPHY

• 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

SALAD

• 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

 

 

METHOD

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.