Sweet Soy Pork with Sugar Snap Pea and Asparagus Salad
Recipe by Kikkoman
Enjoy pork chops or pork cutlets with Sweet Soy sauce. Substitute snow peas for sugar snap peas if desired in the Pea and Asparagus side salad.
Prep 20 minutesCook 10 minutesServes 4
Ingredients
Method
Sugar Snap Pea and Asparagus Salad
200g sugar snap peas, trimmed, then each cut into 3 julienne strips lengthways
1 bunch asparagus ends trimmed, cut into 4cm pieces
1 Lebanese cucumber, halved lengthwise, then thinly sliced
1 cup fresh coriander leaves
Sweet Soy Pork
4 x 150g (approx.) pork chops or pork cutlets, trimmed
Olive oil spray
2 tablespoons Kikkoman Sweet Soy Sauce
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
Sugar Snap Pea and Asparagus Salad
In a saucepan of simmering water cook sugar snap peas and asparagus for 1-2 minutes or until bright green and just tender but still crisp. Refresh under cold running water to stop cooking and to retain colour. Drain well
Place sugar snaps, asparagus, cucumber and coriander in a bowl. Set aside
Sweet Soy Pork
Heat a non-stick fry pan over medium heat. Spray with olive oil. Add the pork chops and cook for 4-5 minutes each side for medium (depending on the thickness) or until done to your liking
Just before removing the pork, add the Sweet Soy Sauce and turn chops to coat on both sides. Transfer to a plate and cover loosely with foil
In a small jug, whisk together the vegetable oil, lime and orange juices, rice vinegar and the Sweet Soy Sauce
Divide the salad mixture equally among 4 plates. Place pork chop on top, then drizzle over the dressing
