Crispy Pork with Asian Slaw and Rice
I made this a long time ago. Back before I moved my office from the basement studio to the living room. (The office is on its way to the second bedroom whenever we get that finished.) And it makes sense why I’m telling you all of this because I had a drawer dedicated to recipes with notes written on each one, ready to share. I just had to pick one up and reminisce to you kind folks. It was my method. I look at the recipes I saved like strangers today and am starting fresh since I can’t recall most of the dishes I intended to share.
That desk with the recipe drawer sold. I have a temporary desk set up on a piece of furniture up for sale that we made that will be gone at the beginning of next week, requiring me to move yet again. This time to the dining room tulip table. Because I’m all out of
pitties desks. That’s a good thing. That means they are selling. I already have a new desk design in mind and we just need to gather the parts and put it together. My predicament is that I look at it and say “that will sell” (and we have debt/I need to have my style and design appreciated/we need to build the support and attention for our furniture design thing) and then proceed to sell it to people who tell me I sell good stuff. That trumps my need for a permanent set up.
And if you’ve followed my logic at all you’d come to the conclusion that I don’t have a drawer for those recipes any more…and they sit atop the fridge where shortypants me forgets. Nothing is arranged very well around here at the moment. Or ever. It comes with the need to get our house renovated and on the market in about a year. We’re getting out of Minnesota. It is going to happen. That is our belief. So the place is random and stuck mid project. Trim and window casing missing, holes in the wall, doorbells and outside lights not working (and to the asshole delivery people from 2 of our favorite restaurants in town…please stop commenting and telling us to fix it when you are here almost weekly and you remember us/remember what we order in this small, small town. So stop, just stop because if I hear it one more time I will shove my shoe in your bum) and various other things askew that we have to explain when craigslisters and friends stop by. “Did you just move?” No. Been here over a year.
Back to the recipe. I remember we both liked it. Greg was impressed with the “pork strips” and their not being chicken. I’m fairly sure I added a few of my own touches but didn’t happen to write it down on this particular one. I see black sesame seeds in the picture, probably added a little heat to the slaw with red pepper flakes. Overall I recall it being easy, flavorful and something I would definitely make again. Another delicious, worthwhile Real Simple meal. I’m still in love with Real Simple for those long time fans who remember the early days of the Dabble and my infatuation with the magazine.
Crispy Pork Cutlets with Asian Slaw (and Rice)
Serves 2 to 4
1 cup white rice
2 tbsp fresh lime juice
2 tbsp soy sauce
1 tbsp brown sugar
5 tbsp canola oil
salt and pepper
1/2 small head napa cabbage, thinly sliced (about 4 cups)
2 scallions, thinly sliced
2 carrots, coarsely grated or thinly sliced
2 tbsp fresh cilantro leaves
a few dashes of sesame seeds (optional)
a few dashes of red pepper flakes (optional)
2 large eggs, beaten
1 cup panko bread crumbs (I mixed in some Lawry’s seasoning salt to coat the pork)
4 thin pork cutlets (about 1 lb. total) or cut pork into strips if you can’t find cutlets
Cook the rice according to the directions. In a medium bowl, combine the lime juice, soy sauce, sugar, 3 tbsp of the oil, and ¼ tsp salt. Add the cabbage, scallions, carrots, cilantro, sesame seeds and red pepper flakes. Toss to combine. Let sit until slightly softened, at least 10 minutes. I liked mine chilled so made it ahead and pulled it out just before serving.
Meanwhile, place the eggs and bread crumbs in separate shallow bowls. Season the pork with salt and pepper (I used seasoning salt here). Coat the pork in the eggs and then breadcrumbs, pressing gently to help them stick. Heat the remaining 2 tbsp of oil in a large skillet over medium-high heat. Working in 2 batches, cook the pork until golden and cooked through, 2 to 3 minutes per side. Serve with the rice and slaw.