HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoutheast Asian Pork Schnitzel
Southeast Asian Pork Schnitzel

Southeast Asian Pork Schnitzel

with Soy-Ginger Potatoes & Apple Slaw

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Roasted spuds are the perfect accompaniment to panko-crumbed pork and a rainbow apple slaw that'll have you experiencing a magical fusion feast with ease. For the big finish, pull the rabbit out of the hat by topping your pork with a creamy mayo. Tada!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 knob






1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

pork schnitzels

1 bag

shredded cabbage mix

1 packet



2 clove


1 sachet

Southeast Asian spice blend

Not included in your delivery

olive oil

½ tbs

soy sauce

(ContainsGluten, Soy)

1 drizzle

rice wine vinegar

½ tsp





1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2621 kJ
Fat16.7 g
of which saturates2.4 g
Carbohydrate66 g
of which sugars15.1 g
Protein49.8 g
Sodium1400 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper, then toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


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.


Slice the Southeast Asian pork schnitzel. Divide the pork, soy-ginger potatoes and apple slaw between plates. Serve with the mayonnaise.