Cucumber and yoghurt provide a cooling contrast to pork escalopes rolled around a hot, ginger-spiced stuffing. Try serving with boiled rice, steamed green beans and Ratatouille Chinese-Style (on this website).
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4 pork escalopes, about 100 g (3½ oz) each
1 green chilli, deseeded and roughly chopped
1 shallot, or 35 g (1¼ oz) onions, roughly chopped
2 tablespoons chopped fresh coriander
1 tablespoon roughly chopped ginger
50 ml (2 fl oz) apple juice, or any natural fruit juice
50 ml (2 fl oz) light soy sauce
For the raita
10 cm (4 in) piece cucumber, peeled, deseeded and diced
150 g (5½ oz) low-fat natural yoghurt
2 tablespoons finely chopped red pepper
2 spring onions, chopped
Method Prep:25min › Cook:10min › Ready in:35min
To make the raita, place the diced cucumber in a sieve, sprinkle it liberally with salt and leave to stand for 10 minutes to draw out the moisture. Rinse it under cold running water and pat dry. Mix it with the remaining raita ingredients and chill while you cook the pork, but for no longer than 30 minutes or it will separate.
Lay each escalope between two sheets of cling film and beat it out with a rolling pin until 5 mm (¼ in) thick. Cut each escalope in half.
Process the chilli, shallot or onion, coriander and ginger in a food processor or with a hand-held mixer until they form a coarse paste. Spread this evenly over one side of each escalope half.
Roll up each piece of meat, enclosing the filling, and secure it with wooden cocktail sticks. Heat a nonstick frying pan or wok to very hot then dry-fry the rolls for about 4 minutes, turning them frequently, until browned all over.
Add the fruit juice and soy sauce to the pan and boil hard for 5 minutes or until almost evaporated, turning the rolls once or twice to glaze them. Serve them hot, with the chilled raita on the side.