Pork Cutlets with Apple and Cucumber Relish

Matt Sinclair

Ingredients:

Serves: 4

4 pork cutlets, 1 inch thick

Marinade:

4 cloves garlic
2 tbsp ground cumin
2 tbsp ground coriander
1 tbsp ground turmeric
1 tbsp chilli flakes
3 tbsp fish sauce
2 tbsp brown sugar
2 tbsp oil

Salad:

1 Lebanese cucumber, peeled, diced
1 large green apple, cored, peeled, diced
1 cup picked Thai basil
1 cup picked mint leaves
½ cup picked Vietnamese mint
2 long red chillies, sliced (optional)
Juice of 1 lime
Pinch salt
Pinch sugar

Method:

Add all marinade ingredients into a blender and blitz until smooth. Cover the pork cutlets generously in a non-reactive container and leave for at least an hour, ideally overnight.
Heat BBQ Grill to high (approximately 260C) and place cutlets side down on the grill leaning on one another to begin rendering out the fat. After 3-4 minutes place them down flat on a new section of the grill for a couple of minutes either side. Rest for at least 10 minutes.
Combine all salad ingredients and season with a touch of sugar and salt, this will draw out moisture from the cucumber and apple to create a bit of a dressing. Slice pork and serve.

Our friends at Wine Selectors suggest pairing this dish with a Chardonnay.

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