Instructions

1. Mix together the sugar, fish sauce, garlic and olive oil in a small bowl.
2. Place the pork cutlets in a medium zip-lock freezer bag and pour the marinade over the meat.
3. Make sure the meat is well-coated with the marinade and leave it aside for 15-30 minutes to marinate. If you live somewhere warm, you might be best advised to put the meat in the fridge whilst it is marinating, otherwise it is fine in a cool space on the kitchen counter.
4. Meanwhile, cook some Jasmine rice according to packet instructions and prepare a light salad or other accompaniments, such as raw beans, cucumbers or tomatoes.
5. Heat a large frying pan with some oil and cook the pork cutlets for about 4-5 minutes on both sides until browned. If there is any fat or rind on your pork cutlets, use a pair of tongs to hold the fat side down on the pan to render the fat.
6. Serve on top of steamed Jasmine rice with vegetable accompaniments and nuoc cham (Vietnamese dipping sauce) as a dressing (see Kitchen Notes below).