Chargrilled NI Pork Cutlet
Chargrilled Northern Ireland Pork Cutlet, with Turnip and Cabbage, champ galette potato cake and pan gravy.
Place the cutlet on the plate and position the potato champ galette to the right hand side, surround with the cabbage and the turnips, top with pan gravy and there you have it.
Chefs Top Tip:
Armagh apple sauce would go perfectly with this recipe.
[Recipe Development by Ulster Pork & Bacon Forum: Cookery Demonstration Services]
- 4 larder trimmed Northern Ireland pork cutlets (120g each)
- 150g peeled cut turnip 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 (any vinegar will do)
- Pinch of thyme
- 15ml red wine
- 20g diced onion
- 1 clove crushed garlic
- 50ml pork stock
- Check the larder 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 gas mark 6-7 / 180ºC, for 15 minutes or when 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 finished retain for service and brush with a little melted butter when required.
- Cut the turnip in desired shape & boil until soft and golden coloured, toss in butter and season salt and pepper retain hot for service.
- Blanch the shredded cabbage in boiling salted water for a few seconds and remove to blanch and refresh in ice cold water. When ready for service reheat with some bacon bits, add a dash of white vinegar and some butter, season with ground black pepper - delicious!
- To make the gravy, remove the pork from the oven and keep hot for a few minutes - to rest before service. Deglaze the pan with the red wine and add the onions, crushed garlic and pork stock and reduce by half, this is your pan gravy.