Asian Pork Schnitzel & Ginger Lemongrass Sauce

While the rice is cooking, finely grate the garlic. Grate the carrot. Finely slice the pear. Roughly chop the coriander. In a medium bowl, combine the rice wine vinegar(for the dressing), a drizzle of olive oil and season with salt and pepper.

Pull apart the pork schnitzels (they may be stuck together!). In a shallow bowl, combine the plain flour, Southeast Asian spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the panko breadcrumbs. Dip the pork schnitzels into the flour mixture, followed by the egg and lastly in the panko mixture. Transfer to a plate.

Heat a large frying pan over high heat with enough olive oil to coat the base. When the oil is hot, cook the pork until golden and cooked through, 1-2 minutes each side (depending on thickness). Transfer to a plate lined with paper towel.

TIP: If your pan is getting crowded, cook in batches for the best results!

Wipe out the frying pan and return to a medium- high heat with a drizzle of olive oil. Add the garlic and ginger lemongrass paste and cook, stirring, until fragrant, 1-2 minutes. Add the coconut milk, soy sauce and rice wine vinegar (for the sauce). Stir to combine and simmer until slightly thickened, 1-2 minutes. Remove from the heat. Set aside. Add the shredded cabbage mix, carrot and pear to the salad dressing and toss to combine.