- 4 Borrowdale pork cutlets
- 2 tablespoons coconut oil, tallow or duck fat, melted
- 120 ml (½ cup) Romesco Sauce – see recipe below
- 100 ml extra virgin olive oil
- 80 ml (1/3 cup) raw apple cider vinegar
- 1/4 head Savoy cabbage
- 200 g brussels sprouts
- 150 g natural almonds, toasted and chopped
- 1 handful fresh flat-leaf parsley leaves, roughly chopped
- 1 handful fresh mint leaves, roughly chopped
Coat the pork cutlets with the coconut oil and season with salt and pepper. Heat a frying pan over medium-high heat and cook the cutlets for 3½ minutes each side for medium, or until just cooked through. Turn the cutlets onto the edge to render the fat for 1 minute. Remove from the heat and allow to rest for 5 minutes, covered loosely.
To make the cabbage salad, whisk the olive oil and vinegar in a bowl to make a vinaigrette and set side.
Discard the outer leaves of the cabbage. Shave the cabbage and the brussels sprouts finely with a sharp knife or a mandolin, discarding any thick ribs from the cabbage. Combine the cabbage and brussels sprouts in a large bowl with the almonds, parsley, and mint. Add enough of the vinaigrette to coat the vegetables. Season with sea salt and freshly cracked black pepper, then toss together gently. Allow the salad to stand for up to 10 minutes.
Spread the romesco sauce evenly on four serving plates. Top each with a pork cutlet and some of the salad to serve.
Makes 300 g
- 2 red capsicums, halved, seeds removed
- 2 vine-ripened tomatoes, cut into quarters
- 1-2 long red chillies, cut lengthways, seeds removed
- ½ bulb garlic
- 12 blanched almonds (activated if possible)
- 12 hazelnuts (activated if possible)
- 1½ teaspoons smoked paprika
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons raw apple cider vinegar
- 80 ml (1/3 cup) extra virgin olive oil
- Sea salt
Preheat the oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.
Place the capsicum, tomato, chilli and garlic on the lined tray. Roast vegetables for 15 minutes or until the skins are starting to blister. Add the nuts and cook for a further 5 minutes or until the nuts are golden and the vegetables are cooked through. Allow to cool, then peel away the skins from the capsicum, chilli, tomato and garlic. Allow to cool and coarsely chop.
Process the hazelnuts and almonds in a food processor until finely ground. Add the chopped capsicum, tomatoes, chilli, garlic, paprika, rosemary and vinegar and process to a paste.
With the machine still running, slowly add the olive oil until well combined, then season to taste with salt and freshly cracked black pepper. Transfer to a bowl, cover with plastic wrap and refrigerate until needed.