Belfast Telegraph

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Recipe: Chargrilled Northern Ireland pork cutlet

Try some of these delicious recipes to help celebrate the new Belfast Wine Festival.

What you'll need

4 larder trimmed Northern Ireland pork cutlets (120g each)

150g peeled cut turnip, in 1cm cubes

150g shredded Savoy cabbage

35g butter

200g cooked and mashed potatoes (cold)

75g chopped Northern Ireland streaky bacon bits

35g finely chopped scallions

10g plain flour

25ml vegetable oil

20g finely diced onion

5ml cider vinegar (malt vinegar will do)

Pinch of thyme

15ml red wine

20g diced onion

1 clove crushed garlic

50ml pork stock

Check the trimmed cutlets and scrape the bones if necessary. Lightly brush with oil, season and place on a griddle pan to achieve the trestled mark effect.

When branded with the grill marks, place the pork cutlets on a baking sheet and set to cook in a moderate to hot oven (180°C/gas 4/350°F), for 15 minutes or until the juices run clear and the meat is cooked to the bone.

Meanwhile, bind the bacon bits and cooked potatoes with a little diced onion and shape in flat cylinders for galette. Toss gently in the flour and cook out as for potato bread — on a flat, floured griddle until each side is golden brown. When they’re finished, keep back to serve with the finished dish and brush with a little melted butter when required.

Cut the turnip and boil until soft and golden, toss in butter and season with salt and pepper; retain hot for service.

Blanch the shredded cabbage in boiling salted water for a few seconds and remove to refresh in ice cold water. When ready to serve, reheat with some bacon bits, add a dash of white vinegar and some butter, season with ground black pepper.

To make the gravy, remove the pork from the oven and let it rest for a few minutes. Deglaze the pan with the red wine and add the onions, crushed garlic and pork stock and reduce by half to make your pan gravy.

Place the cutlet on the plate, position the potato champ galette to the right, surround with the cabbage and the turnips and top with pan gravy. Armagh apple sauce would make a good accompaniment.

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