Name: Soy and Chinese hot mustard pork cutlets with roasted peaches
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp light soy sauce; 1 tbsp honey; 1 tbsp Shaoxing wine; 2 tbsp finely grated ginger; 2 tsp hot mustard powder; ½ tsp ground white pepper; 2 tbsp grapeseed oil; 4 pork cutlets (200gm each), fat trimmed; 2 bunches bok choy, halved; 2 tsp sesame oil; Micro purple mustard, to serve; ROAST PEACHES; 2 tbsp Shaoxing wine; 1 tbsp honey; 1 tbsp rice wine vinegar; 2 tsp finely grated ginger; 2 star anise; 500 gm (about 6) yellow peaches, halved, stones removed; 400 gm whole red shallots, peeled

Soy and Chinese hot mustard pork cutlets with roasted peaches

Succulent pork cutlets that nail the sweet-salty brief every time.

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Serves 4

Prep

20M

Cook

30M

Total

50M

Sweet, savoury and gently spicy, these pork cutlets strike the kind of balance that keeps you coming back for another bite. Soy and Chinese hot mustard form a glossy glaze with plenty of depth, while roasted peaches bring a soft acidity and natural sweetness that cuts through the richness of the meat. It’s an unfussy dinner that feels just a little elevated, whether served with steamed rice to catch the pan juices or some steamed greens on the side. We’ve served ours with boy choy that gets tossed in the grill and drizzled with sesame oil. Simple enough for a weeknight, but impressive enough to share.

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Ingredients

2 tbsp light soy sauce

1 tbsp honey

1 tbsp Shaoxing wine

2 tbsp finely grated ginger

2 tsp hot mustard powder

½ tsp ground white pepper

2 tbsp grapeseed oil

4 pork cutlets (200gm each), fat trimmed

2 bunches bok choy, halved

2 tsp sesame oil

Micro purple mustard, to serve

ROAST PEACHES

2 tbsp Shaoxing wine

1 tbsp honey

1 tbsp rice wine vinegar

2 tsp finely grated ginger

2 star anise

500 gm (about 6) yellow peaches, halved, stones removed

400 gm whole red shallots, peeled

Method

Preheat oven to 180°C fan-forced. Mix soy, honey, Shaoxing wine, ginger, mustard powder, white pepper and 1 tbsp oil in a bowl to combine. Add pork, massage to coat and stand to marinate (20 minutes).

Meanwhile, for roast peaches, mix wine, honey, vinegar, ginger, star anise and 2 tbsp water in a large roasting pan. Add peaches and shallots, toss to coat and roast until peaches are slightly charred and tender (30 minutes).

Meanwhile, heat a barbecue or lightly greased char-grill pan to high. Drain pork from marinade and drizzle with remaining oil. Grill pork until slightly charred (2 minutes each side). Transfer to a baking tray lined with baking paper and roast until just cooked through (5-6 minutes). Set aside to rest (5 minutes).

Meanwhile, return barbecue or char-grill pan to high. Drizzle bok choy with sesame oil, season, toss to coat and grill, turning occasionally, until charred and tender. Set aside.

Remove skins from peaches (discard skins), then return peaches to pan and stir through pork resting juices. Divide pork cutlets, bok choy and roast peach mixture among plates and scatter with micro purple mustard to serve.

Caitie McGrath

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