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Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Marinate the pork overnight and make the dipping sauce up to 2 hours before
Mix the marinade ingredients together, then pour over the pork cutlets in a shallow bowl. Cover and chill for at least 2 hours or up to overnight.
Heat the vinegar and sugar in a small pan. Bring to a boil and simmer for 5 minutes or until just syrupy. Remove from the heat and add the remaining sauce ingredients. Leave to cool.
Preheat an outdoor barbecue or griddle pan. Cook the pork for 2-4 minutes each side until lightly charred and cooked through (timing will depend on the heat of your barbecue). Rest, covered with foil for 10 minutes, then serve with the peanut chilli sauce.
Recipe by Jennifer JoyceWe use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our