top of page

Crispy Pork Medallions with Japanese Cucumber Salad

Prep Time:

Cook Time:


4 Servings


Ingredients (Japanese Cucumber Salad):
2 tbsp Sesame Oil
2 tbsp Rice Wine Vinegar
1 tsp Brown (or Raw) Sugar
1 inch Ginger (peeled & grated)
Sea Salt & Pepper (to taste)
2 tbsp Soy Sauce
2 Lebanese Cucumbers
1/2 cup Coriander Leaves, roughly chopped
1/2 cup Basil Leaves, roughly chopped
Dried Chilli, to taste

Ingredients (Pork Medallions):
2-3 tbsp Miso Paste
6 Medallions
1/2 cup Panko (Japanese Breadcrumbs)
1 tbsp Fresh Coriander, chopped
1 tbsp Fresh Parsley, chopped
2 Garlic Cloves, finely minced
Sea Salt & Pepper (to taste)
2 tbsp Olive Oil


Method (Japanese Cucumber Salad):
Step One - In a small bowl create your salad dressing by whisking together the sesame oil, rice wine vinegar, sugar, ginger, salt, pepper, soy sauce and chilli.
Step Two - Using a vegetable peeler, slice thin cucumber ribbons.
Step Three - When ready to serve, add the cucumber and herbs to the dressing. Toss to coat.

Method (Pork Medallions):
Step One - Preheat oven and a roasting tray to 200c.
Step Two - Rub the miso paste evenly over the pork medallions.
Step Three - Combine the panko, coriander, parsley, garlic, salt and pepper in a large bowl.
Step Four - Coat each pork medallion in the panko mixture.
Step Five - Over a medium-high heat, warm a large fry pan. Add the olive oil, swirling to coat. When heated, add the pork. Saute for two minutes each side or until golden brown.
Step Six - Using an oven mitt, remove the roasting pan from the oven and place on a heat proof surface. Transfer the pork medallions to the roasting pan, before returning to the oven. Bake for 8-10 minutes or until the pork is cooked through.
Step Seven - Serve alongside

bottom of page