SunPork Fresh Foods Super Crunchy Honey Pork
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.


Capable Cooks


What you’ll need


  • 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

  1. 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.
  2. Place rhubarb pieces into the jar and pour the hot pickling liquid into the jar. Cover and set aside to pickle.
  3. In a small bowl, combine all the red chimichurri ingredients, then set aside to infuse at room temp.
  4. 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.
  5. In another saucepan bring ½ cup vinegar and water to the boil. Carefully add the beetroot and boil for 5 mins.
  6. Transfer the beetroot to a blender and blend until smooth. Season to taste then set aside.
  7. 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.
  8. In a large bowl add baby spinach, red onions, pomegranate, lemon juice, olive oil and the pickled rhubarb. Toss to combine.
  9. 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.
  10. Serve and enjoy!