Pork cutlets with spicy Asian slaw from Delicious Magazine (Aus), June 2014 (page 119) by Valli Little

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Notes about this recipe

  • debkellie on September 06, 2020

    The salad dressing is really good. I subbed pork belly (sous vide 160F for 12 hours), turned into skewers with the marinade/glaze on the BBQ. served alongside some bao buns .. delightful Father's Day BBQ dinner ;-)

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