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Asian pork cutlets


  • Finely chop together the chillies and garlic and whisk with 3 tbsp vegie oil, the fish sauce, sesame oil, ginger, honey, lime juice and chopped coriander in a large bowl until well combined. Taste for seasoning.
  • Then toss the pork in the marinade and set aside for 30-60 mins.
  • When ready, cook the pork on a preheated BBQ or ridged grill, brushing with the marinade as you do so. Set aside to rest for a few minutes.
  • Heat a little vegie oil in a pan and add the bok choy and snowpeas. Toss well and then add the stock. Briefly toss, cover and cook until crisp-tender.
  • To serve, arrange the vegies on individual plates and place the pork on top.


  • 2 long red chillies
  • 3 garlic cloves
  • vegetable oil
  • 1 tbsp Asian fish sauce
  • a splash of sesame oil
  • 1 heaped tbsp grated fresh ginger
  • 1-2 tbsp honey
  • juice of 2 limes
  • 2-3 tbsp chopped fresh coriander
  • 4 pork cutlets
  • 4 baby bok choy, cleaned
  • 16 snowpeas, topped & tailed
  • a splash of vegetable stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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