NZ Southeast Asian Pork Schnitzel

While the potato is roasting, finely grate the ginger and garlic. Grate the carrot. Thinly slice the apple. In a small bowl, combine the soy sauce and a drizzle of rice wine vinegar. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the ginger and garlic, stirring, until fragrant, 1 minute. Transfer to the bowl with soy sauce and stir to combine. Set aside.

In a shallow bowl, combine the Southeast Asian spice blend and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Pull apart the pork schnitzels (they may be stuck together). Dip the pork into the spice mixture, followed by the egg, and finally into the breadcrumbs. Transfer to a plate.

When the potato has 10 minutes cook time remaining, return the pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the pork, in batches, until cooked through, 2-3 minutes each side (depending on thickness). Transfer to a plate lined with paper towel. TIP: Add extra oil between batches if necessary.

While the pork is cooking, combine a drizzle of white wine vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the shredded cabbage mix, carrot and apple, then toss to combine. Set aside. Pour the soy- ginger sauce over the roasted potatoes and toss to combine on the oven tray.