500 g long-grain white rice
4 pork cutlets (800 g)
sea salt and fresh cracked black pepper, to season
⅓ cup mango and ginger chutney
½ cup water
1 tbsp lemongrass paste (stir-in)
1 tbsp soy sauce
300 g green beans
- Cook 1 ½ cups rice according to packet directions. Drain. Cover to keep warm.
- Season pork with salt and pepper.
- Heat a large, oiled non-stick frying pan over a medium heat. Add pork, cook for about 3 minutes on each side, or until browned. Stir in 1/3 cup chutney with ½ cup water and 1 tbsp each lemongrass paste and soy sauce. Simmer for about 2 to 3 minutes, or until pork is cooked and glaze is thickened.
- Boil, steam or microwave beans until tender. Serve with pork and rice.