Sticky Miso Soy Pork Cutlets with Wombok-Cabbage Slaw

A glossy, savory-sweet miso-soy glaze clings to juicy pork cutlets, served with a crisp, refreshing wombok-cabbage slaw for balance and crunch.

Ingredients

• 4 pork cutlets (about 150–180g / 5–6 oz each)
• 4 cups wombok (Napa cabbage), finely shredded
• 2 cups green cabbage, finely shredded
• 1 small carrot, julienned or grated (optional but great for color)
• 3 spring onions, finely sliced
• 2 tsp toasted sesame seeds (optional)
• 3 tbsp white miso paste
• 3 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
• 2 garlic cloves, finely grated/minced
• 3 tbsp water
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp soy sauce
• 1 tbsp honey or sugar
• 1 tbsp sesame oil
• 2 tbsp neutral oil (canola/vegetable/peanut)
• Black pepper, to taste
• Salt
• Neutral oil, for frying
• Optional: chili flakes or sriracha-style hot sauce (for heat)

Method

• 1

  Step 1: Make the slaw base

  Add wombok, green cabbage, carrot (if using), and spring onions to a large bowl. Toss to combine, then set aside while you make the dressing (this softens the cabbage slightly but keeps it crunchy).

• 2

  Step 2: Whisk the slaw dressing

  In a small bowl, whisk vinegar, soy sauce, honey/sugar, sesame oil, neutral oil, and a few cracks of black pepper until glossy and emulsified. Pour over the slaw and toss well. Taste and adjust: more vinegar for tang, more honey for sweetness. Set aside.

• 3

  Step 3: Mix the sticky miso-soy glaze

  In another small bowl, whisk miso, soy sauce, honey/brown sugar, vinegar, sesame oil, ginger, garlic, and water until smooth. (If the miso is stubborn, mash it against the bowl with a spoon, then whisk.)

• 4

  Step 4: Prep the pork

  Pat pork cutlets dry (this helps browning). Lightly season both sides with a pinch of salt and pepper (go easy on salt because the glaze is salty-sweet).

• 5

  Step 5: Sear the cutlets

  Heat a large skillet over medium-high heat. Add 1–2 tbsp neutral oil. When the oil shimmers, add pork cutlets in a single layer (cook in batches if needed). Sear 2–3 minutes per side until deeply golden and just cooked through (target internal temp ~63°C / 145°F). Transfer to a plate.

• 6

  Step 6: Reduce the glaze until sticky

  Lower heat to medium. Carefully pour the glaze into the skillet (it will bubble). Stir and simmer 1–2 minutes until it thickens into a glossy syrup that trails briefly when you drag a spoon through it. If it gets too thick, loosen with a splash of water.

• 7

  Step 7: Glaze the pork

  Return pork (and any juices) to the pan. Turn cutlets in the glaze for 30–60 seconds until well-coated and lacquered. Remove from heat.

• 8

  Step 8: Serve

  Pile slaw onto plates, top with sticky miso-soy pork cutlets, and spoon any extra glaze over the top. Finish with sesame seeds and chili flakes if you like.

Tips

• **Don’t burn the glaze:** Miso and honey/sugar can scorch fast—once the glaze hits the pan, keep it moving and reduce heat if it’s darkening too quickly.
• **Cutlet thickness matters:** If your cutlets are thick, gently pound them to an even ~1–1.5 cm (about 1/2 inch) so they cook quickly and stay juicy.
• **Extra crunchy slaw:** Dress the slaw right before serving. For a slightly softer, “restaurant-style” slaw, dress it 10–15 minutes ahead.
• **No miso?** Use an extra 1 tbsp soy sauce plus 1 tbsp peanut butter (pantry-ish) is a common hack—but if you don’t have it, simply increase honey and garlic and keep it soy-forward.
• **What to serve with it:** Great with steamed rice, noodles, or wrapped in lettuce/cabbage leaves for a lighter plate.
• **Storage:** Pork keeps 3 days refrigerated. Store slaw separately; it’s best day-of but still good the next day (it will soften and release a little liquid).

Nutrition (per serving, estimate)