Southeast Asian Pork Schnitzel
with Soy-Ginger Potatoes & Apple Slaw
- Gluten
- Soy
- Eggs
- Wheat
- Soy
- May contain traces of allergens
This fusion of flavours is truly a happy accident! With Southeast Asian pork, soy-ginger roast potatoes and a bright apple slaw, you’ll be wanting to merge and mix cuisines all of the time! We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card! This recipe is under 650kcal per serving.
Ingredients
2
sweet potato
2 clove
garlic
1
carrot
1
apple
1 packet
Ginger Paste
1 sachet
Southeast Asian Spice Blend
1
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
pork schnitzels
1 packet
shredded cabbage mix
1 packet
mayonnaise
(Contains: Eggs)
Not included in your delivery
olive oil
2 tsp
soy sauce
(Contains: Gluten, Soy)
drizzle
vinegar (balsamic or white wine)
1
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut sweet potato into chunks. • Place sweet potato, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. • Toss to coat, then roast until tender, 20-25 minutes.
TIP: If your oven tray is getting crowded, divide the sweet potato between two trays.
• While potato is baking, finely chop garlic. Grate carrot. Slice apple into thin sticks. • In a small bowl, combine the soy sauce and a drizzle of vinegar. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add garlic and ginger paste and cook, stirring until fragrant, 1 minute. • Transfer garlic and ginger oil to the bowl with soy sauce and stir to combine. Set aside.
• In a shallow bowl, combine Southeast Asian spice blend and a good pinch of salt and pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. • Dip pork schnitzels into the spice mixture, followed by the egg and finally in the breadcrumbs. Set aside.
• When the potatoes have 10 minutes remaining, return the frying pan to medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, in a medium bowl, combine a drizzle of the vinegar, a pinch of salt and pepper and a drizzle of olive oil. • Add shredded cabbage mix, carrot and apple and toss to combine. • To the roasted sweet potatoes, pour over the soy-ginger sauce and toss to combine on the oven tray.
• Slice the pork. • Divide Southeast Asian pork schnitzel, soy-ginger sweet potatoes and apple slaw between plates. • Serve with mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Southeast Asian spice blend and soy-ginger sauce on the sweet potatoes were standout hits with many customers. Some found the slaw mild, while others felt the soy-ginger dressing was too strong for the potatoes.
- Ease of prep: The crumbing process takes a little extra time and creates more dishes, and some found the coating tricky to keep intact during cooking.
- Suggestions: Make sure to dip the pork in the spice blend before the egg and breadcrumbs, as this helps the seasoning and coating stick. One customer swapped the soy-ginger sauce onto the slaw instead of the potatoes to keep the potatoes crispy, which worked well. Several customers found the spice blend and panko insufficient to coat all the pork, so having extra breadcrumbs on hand is a good idea.
- Leftovers: Leftover schnitzel keeps well in the fridge and works nicely in wraps the next day.
- Portions: Some customers felt the pork portions were generous, while others found them on the smaller side, so experiences varied.
