plate of pork cutlets

Soy, Honey and Ginger Pork Cutlets

Recipe by: Well Hung Butcher
Serves: 4
Prep time: 10 minutes plus 1 hour to marinate
Cooking time: 10 minutes



  • 2 tbsp Taylor Pass Beech Honeydew honey
  • 2 tbsp soy sauce
  • 2 garlic cloves, finely diced
  • Knob of ginger, finely diced
  • ½ tsp chilli flakes
  • 1 tbsp kecap manis (sweet soy sauce)
  • Juice 1 lime
  • Small bunch coriander, finely chopped


  • 4 large NZ pork cutlets
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil


  • 1 tbsp toasted sesame seeds
  • Coriander leaves



  1. To make the marinade, mix all of the ingredients in a small saucepan over a low heat until the honey melts. Separate into two equal portions and leave to cool. Add the pork to one half of the marinade and leave in fridge for 1 hour.

  2. Heat the oils in a grill until smoking hot and add the pork until charred and cooked – about 4 minutes either side.

  3. Remove the pork from the grill, and add the other half of the marinade. Cook the marinade on low until thick and sticky.

  4. Serve pork with fresh coriander leaves, sesame seeds and sticky marinade sauce.


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