Iberico Pork Cutlets

Sunday, 25th August 2013

Once again, season the cutlets well, then fry them for one minute each side in a very hot pan and finish for 10 minutes in the oven at 150°. Then allow to rest for 5 minutes. The cutlets came out very tender and juicy but could still have been a little pinker in the middle. I put a little thick balsamico on them before serving, which worked very well.
For the sauce I softened a large, thickly sliced onion and a crushed clove of garlic in lots of oil for 15 minutes, on a low heat, until it started to go brown. Then added a little white wine, and a large quantity of roughly chopped tomatoes from the balcony. Theses were Orange Banana, White Peach, Mini Red Pear, and Black Krim tomatoes. I added some more oil at this point too, and plenty of seasoning, and let it continue to bubble gently while the meat and pasta cooked. It came out just as I hoped, rich, oily and slightly sweet from the caramelized onions and tomatoes, with chunks of tomato still present.

Iberico Pork Cutlet with Leek & Roquefort Sauce

Friday, 12th July 2013

Based on this recipe but with pork cutlets instead of veal. Otherwise I stuck to the recipe pretty closely. The meat could have been pinker in the middle but was still tender and juicy, and the sauce was lovely and rich. The pasta we had was thicker than normal and, despite having cooked for longer than it should, was still a little firm and could have used even a minute or two more.

Iberico Pork Cutlet

Sunday, 3rd March 2013

The cutlets were done as usual by quickly frying them in a hot pan and then finishing them for 10 minutes in the oven, with a few minutes to rest afterwards.
Pasta with a sauce of italian bacon, onions, garlic, white wine, diced tomato and cream, added to the pan in that order.
Superb and went down very well with a bottle of Vintage 2002 Bollinger!

Iberico Pork Cutlets

Thursday, 9th August 2012

Nice to find some iberico pork at the local supermarket.
Simply pan-fried these cutlets and served with potatoes cut into tiny cubes and sauteed with onions.

Iberico pork cutlets

Sunday, 1st January 2012

After finishing the old year on a bit of a culinary low-note, I managed to salvage some self-respect on the first evening of the new one.
The pork cutlets were simply pan-fried and finished in the oven for 5 minutes, then left to rest for 10 and served with a port wine sauce. For the sauce cook herbs and onion in a mix of red wine and port, reduce, add stock, reduce again. Then sieve out anything solid and gradually stir in some butter to make it glossy.
With the meat we had tiny roast potatoes balls and a mix of cabbage and leeks. I stewed the veggies in wine and then, just before serving, I added cream and mustard and heated through. The veg was very good but almost too rich and creamy for me. The mustard was just right, flavoursome but not overpowering.
For dessert we had the orange sorbet that should have been with yesterday's dinner. This was simple to make. Melt sugar in some water while heating it, then boil for a minute or two. Mix in the juice of 4 oranges and 1 lemon and freeze for a couple of hours until it goes mushy. Blend it in a chilled bowl and add some cointreau, then freeze again. It took longer to freeze to a useable consistency than I expected but turned out very good indeed.

Ibérico Pork

Wednesday, 11th May

Got this lovely, fat-marbled piece of pork and cooked it very simply with a crusting of crushed black pepper corns and fennel, first by searing the outside and then finishing in the oven for 6 or 7 minutes. Might have been a bit pink for many people, but for me it was just right, especially given the quality of the meat. To go with it, garlicky chips done in the oven, quickly stir fried fennel with mini orange pepper, and a fresh tomato, onion and chilli salsa. Very nice!