Pork cutlet with chow chow salad recipe | Gourmet Traveller

Ingredients

• 1 double pork cutlet (700gm), rind on, at room temperature (see note)
• 60 ml (¼ cup) extra-virgin olive oil
• 2 brown onions, thinly sliced
• 2 dried chillies
• 1 tsp cumin seeds
• 2 tsp celery seeds
• ½ tsp ground turmeric
• ¼ tsp each allspice and caraway seeds
• 1 cinnamon quill
• 2 bay leaves
• 125 ml (½ cup) apple cider vinegar
• 55 gm (¼ cup firmly packed) brown sugar
• 500 gm green cabbage, cut into wedges
• 60 gm unsalted butter, softened
• ¼ tsp chilli powder, plus extra for sprinkling
• ¼ tsp garlic powder
• 2 tbsp lemon thyme, chopped