Tamarind Pork Cutlets with Ginger Slaw
Thin pork cutlets sear quickly under a tangy tamarind glaze with a cool ginger slaw for a bold weeknight dinner.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (124 reviews)
INSPIRED BY
Inspired by the sweet-sour pork dishes and lively slaws found at Southeast Asian lunch counters. The quick tamarind glaze and cutlet method are an original Tastelicious weeknight approach.
Story
Theo likes a skillet that smells like it has somewhere to go. Tamarind brings the tang, brown sugar brings the shine, and pork cutlets make the whole thing move fast. The ginger slaw keeps every bite crisp instead of heavy. Serve it with rice, then drag the last bit of glaze around the plate like you know what you are doing.
By Theo
Ingredients
- 2 tablespoons tamarind concentrate
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon light brown sugar
- 1 teaspoon grated fresh ginger
- 3 cups thinly sliced green cabbage
- 1 small carrot, julienned
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 4 boneless pork loin cutlets, about 4 ounces each
- 1/2 teaspoon kosher salt
- 1 tablespoon neutral oil
- 2 tablespoons chopped roasted peanuts
Instructions
- Whisk the tamarind, soy sauce, brown sugar, and ginger with 2 tablespoons water in a small bowl.
- Toss the cabbage and carrot with lime juice and rice vinegar, then set the slaw aside to soften slightly.
- Pat the pork dry and season both sides with salt.
- Heat the oil in a large skillet over medium-high heat and sear the cutlets for 3 to 4 minutes per side.
- Pour the tamarind mixture into the skillet and turn the cutlets until the glaze thickens and coats them, about 2 minutes.
- Serve the pork with the ginger slaw and scatter the chopped peanuts over the top.
Chef Tips
- Thin cutlets cook quickly, so have the glaze ready before the skillet heats.
- If using thick chops, pound them to an even 1/2-inch thickness.
- Let the slaw sit for at least 5 minutes so the cabbage picks up the ginger-lime flavor.
- Serve with steamed rice if you want a fuller plate.
Cook's Notes
- Keep the cutlets an even thickness for quick cooking.
- Mix the tamarind glaze before searing the pork.
- Add the sauce at the end so it reduces into a glossy coating instead of burning.