Papaya Pork Cutlets


  • 6 pork cutlets, trimmed
  • 300g red papaya flesh, seeded and skin removed
  • 1 tbsp soy sauce
  • 2 tbsp inca berries, dried or fresh
  • 1 tbsp fresh ginger, finely grated


  • 3 cups green papaya,  grated or fine julienne
  • ½ cup shallots, chopped
  • ¼ cup carrots, finely grated
  • 2 tbsp coriander, chopped coarsely
  • 1 tbsp garlic, grated
  • 2 tbsp oyster sauce
  • 2 tbsp ginger, grated
  • 1 red chilli, chopped
  • 1 tbsp fish sauce
  • 2 tsp fresh lime juice


To prepare the cutlets, arrange the pork in a single layer in a dish.  Blitz all other marinade ingredients together very briefly in a blender to combine flavours. Pour marinade mix over cutlets and refrigerate for one to two hours. Gently combine all of the salad ingredients together in a bowl and refrigerate for one hour. Grill the pork cutlets and serve hot with papaya salad, greens, and your favourite mash.

Recipes40/40 Creative