4 pork cutlets
½ a pineapple, cut into chunks
¼ cup of mint, chopped
½ bottle Ebisu premium sauce
½ red chilli, finely chopped (optional)
Mix together pineapple, mint and Ebisu sauce. Mix 2/3 of this mixture with the pork cutlets in a glass, ceramic or plastic tub reserving the other 1/3 to make a sauce. Marinate chops in the fridge for 6 hours, or preferably overnight.
Put the pork and marinade into a foil lined oven dish, sprinkle with salt and chilli and place in a preheated 180° oven. Cook for 15 minutes then remove from the oven, flip the cutlets over and return to the oven for another 10 minutes or until cooked through. Meanwhile, pour the reserved 1/3 of sauce into a pan and reduce slightly over low heat. Serve the cutlets with Asian greens, our apple coleslaw or slices of fresh pineapple on the side.
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