One tray dinner

Easy to prepare and delicious, our one-pan-wonder with pork cutlets and Asian flavours is the perfect winter warmer, and sure to become a favourite.

Sticky chilli caramel pork cutlets with mixed Asian mushrooms SERVES 4 PREP + COOK TIME 50 MINUTES ¼ cup (60ml) kecap manis 1 tablespoon fish sauce ¼ cup (90g) honey 4 rindless pork cutlets, at room temperature 2 tablespoons Shaoxing wine 1 tablespoon sesame oil 2 cloves garlic, crushed 2 red chillies, sliced thinly 8 Asian eschallots, peeled and halved 500g mixed Asian mushrooms, large ones halved or sliced 2 spring onions, shredded steamed rice, to serve 1 Preheat oven to 240°C (220°C fan-forced). Line a large oven tray with baking paper. 2 Place the kecap manis, fish sauce and honey in a small bowl and mix to combine. Place the pork cutlets on the prepared tray with fat facing out and brush over about 2 tablespoons of the marinade.…

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The Australian Women's Weekly (Digital) - 1 Issue, June 2021

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