Pork cutlets with chilli jam
Photography by Brett Stevens. Styling by Matt Page.
Serving size: Serves 8
Cooking time: More than 2 hours
Course: Lunch,
MainFavourite flavours: Pork
Pork cutlets with chilli jam
INGREDIENTS
8 (1.8kg) pork cutlets
1 clove garlic, crushed
1 tablespoon extra virgin olive oil
CHILLI JAM
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon finely grated fresh ginger
4 cloves garlic, chopped finely
5 fresh long red chillies, seeded, sliced thinly
1 stick fresh lemon grass, trimmed, chopped finely
1kg ripe egg tomatoes, chopped coarsely
1/2 cup (110g) caster sugar
1/3 cup (80ml) white wine vinegar
1 tablespoon fish sauce
METHOD
1. CHILLI JAM: Heat the oil in a large heavy-based saucepan over a medium heat; add the seeds, turmeric and ginger. When the mustard seeds begin to pop, add the garlic, chilli and lemon grass; cook, stirring, until the garlic begins to colour. Add the remaining ingredients; bring to the boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, for about 2 hours or until the jam has thickened. Pour into a hot sterilised jar; seal while hot. Cool. Refrigerate.
2. Preheat the barbecue to medium.
3. Rub the cutlets with garlic, then brush with oil. Season well with salt. Barbecue the cutlets for about 7 minutes each side or until browned and cooked as desired. Transfer cutlets to a warm plate, cover with foil; stand for 5 minutes.
4. Serve the pork cutlets with Chilli Jam.
Not suitable to freeze or microwave.
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