Spiced Pork Cutlet with Red Chimichurri and Pickled Rhubarb Salad
Looking for a feast for your eyes and your taste buds? This Spiced Pork Cutlet served with vibrant Red Chimichurri and a refreshing Pickled Rhubarb Salad has got you covered.
40mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 4 SunPork Fresh Foods Pork Cutlets
- 1 Tbsp. garlic powder
- 1 Tbsp. paprika
- 1 tsp. sumac
- 1 tsp. salt
- 3 Tbsp. oil
- 300g precooked beetroot
- ½ cup white vinegar
- 1 cup water
- Salt and pepper, to taste
Pickled Rhubarb Salad
- 1 cup white vinegar
- 1 cup water
- 1 cup castor sugar
- 8 whole black peppercorns
- ½ tsp. Szechuan peppercorns
- 1 bay leaf
- 2 juniper berries
- 2 rhubarb stalks, chopped into 1-2cm pieces
- 1 large jar
- 120g baby spinach
- ½ red onion, thinly sliced
- ½ cup pomegranate seeds
- 1 lemon, juiced
- Olive oil
Red Chimichurri
- 1 red onion, finely diced
- 2 Tbsp. parsley, roughly chopped
- 1 tsp. dried oregano
- ½ red chilli, finely sliced
- 60ml red wine vinegar
- 100ml olive oil
- 1 tsp. salt
How to make it
- Heat a small saucepan over med. heat, then add vinegar, water, sugar, peppercorns, bay leaf, and juniper berries. Bring to the boil and reduce to low. Allow to simmer for 5 mins to infuse all the flavours.
- Place rhubarb pieces into the jar and pour the hot pickling liquid into the jar. Cover and set aside to pickle.
- In a small bowl, combine all the red chimichurri ingredients, then set aside to infuse at room temp.
- In small bowl, combine garlic powder, paprika, sumac, salt and oil to create a paste. Rub paste into the pork cutlets and allow to marinate for at least 15 mins.
- In another saucepan bring ½ cup vinegar and water to the boil. Carefully add the beetroot and boil for 5 mins.
- Transfer the beetroot to a blender and blend until smooth. Season to taste then set aside.
- Heat oil in a large fry-pan over med-high heat and cook the pork chops for 6 mins on one side then flip and cook for a further 2 mins. Remove from heat and allow to rest.
- In a large bowl add baby spinach, red onions, pomegranate, lemon juice, olive oil and the pickled rhubarb. Toss to combine.
- Smear beetroot puree on the serving plates, then place the pork chops on top. Spoon a generous amount of the red chimichurri over the top and a handful of the salad on the side of each plate.
- Serve and enjoy!
