Natural pork cutlets in turmeric with bok choy
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 38 G., saturated fats 9 G., proteins 38 G., carbohydrates 10 G., fiber 3 G., cholesterol 102 mg, sodium 1000 mg, sugar 4 G.
Calories 530, total fat 38 G., saturated fats 9 G., proteins 38 G., carbohydrates 10 G., fiber 3 G., cholesterol 102 mg, sodium 1000 mg, sugar 4 G.
This recipe uses natural pork cutlets or boneless pork loin steaks. Rub them with turmeric for a stunning golden color and savory flavor and pan-fry for a few minutes. The tender meat cooks quickly, so be sure to cook it carefully to ensure it stays juicy inside. Serve the pork with an Asian side dish: bok choy, sautéed with garlic and fresh chili peppers in a mixture of oyster sauce, fish sauce, and balsamic vinegar. The sauce will thicken in the pan and turn into a delicious gravy that pairs deliciously with both the bok choy and the pork.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 bunches small bok choy (about 1 kg), cut in half lengthwise
- 4 natural boneless pork cutlets (2-2.5 cm thick; about 0.7 kg)
- 1/4 cup oyster sauce
- 2 teaspoons fish sauce
- 2 tsp balsamic vinegar
- 1 teaspoon ground turmeric
- 1/4 cup vegetable oil
- 2 green onions, halved lengthwise and cut into 5cm pieces.
- 3 cloves garlic, chopped
- 1 Fresno pepper, seeded and thinly sliced
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. In a small bowl, combine the oyster sauce, fish sauce, and vinegar. Add the bok choy to the boiling water and cook until bright green, about 1 minute. Drain.
- Rub the pork with turmeric, salt, and pepper. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Add the pork and cook until browned on the bottom, about 4 minutes. Flip, add the onions to the pan, and cook until the pork is browned on the other side and the onions are golden, about 4 more minutes. Transfer the pork and green onions to plates.
- Heat the remaining 2 tablespoons of vegetable oil in a skillet over high heat. Add the garlic and chili pepper and cook until golden brown, about 30 seconds. Add the bok choy mixture and oyster sauce mixture; cook, stirring, until slightly thickened, about 30 seconds. If the sauce is too thin, transfer the cabbage to plates and continue to simmer until the sauce thickens. Serve with the pork.
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