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:

  1. 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.
  2. 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.
  3. 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.

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!