The recipe for cooking natural pork cutlets double size with garlic butter.
The meat is marinated in a liquid marinade for 10 hours, consisting from black pepper, rosemary, laurel, juniper berries, seeds fennel and garlic. Then the patties are additionally ground spices and grilled. The meat is served with butter, mixed with baked garlic, rosemary and lemon juice. natural pork cutlet is a piece of meat chopped from pork loin with two ribs. They have a thickness of at least 5 centimeters, therefore, it will take longer to cook them, and at the same time the meat will remain juicy. If you buy meat in a specialized butcher shop, ask the butcher to cut you such cutlets.
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Photo of the dish: Kon Pulos Time: 9 hours. 40 min Difficulty: medium Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
For pork:
- 4 natural pork cutlets on the bone, cut from the central part of the loin (5 cm thick each, weighing everything together about 2,250 gr.)
- Freshly ground pepper
- 1/2 tbsp. coarse salt
- 1 tbsp. l black pepper peas
- 1 tbsp. Sahara
- 4 sprigs of rosemary
- 4 bay leaves
- 3 tbsp. l and 1 tsp juniper berries
- 5 tbsp. l fennel seed
- 1 head garlic, cut cross to cross
For garlic oil:
- 1 head garlic
- Extra Virgin Olive Oil
- 4 tbsp. l (60 gr.) Unsalted butter temperature
- 2 tsp chopped fresh rosemary
- Juice 1/2 Lemon
- Coarse salt
Recipes with similar ingredients: pork, garlic, rosemary, lemon juice, bay leaf, juniper berries, fennel seeds, black peppercorns
Recipe preparation:
- Make liquid marinade: mix in a large saucepan salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tbsp. l juniper berries and fennel seeds, garlic and 2 tbsp. water. Bring to a boil, stirring occasionally, then remove from heat. Pour the marinade into a large bowl and add 6 tbsp. cold water cool completely. Put the meat in the marinade, cover and put in the refrigerator for the night.
- Grill to medium temperature. Cook the garlic oil: at the head of garlic, cut off the top by 0.5 cm., then put it on a piece of foil. Drizzle with olive oil, wrap foil and put on the grill. Cook for about 30 minutes, until garlic does not become soft, then cool. Meanwhile pork remove from the marinade and pat dry with paper towels, set aside side.
- Peel the baked garlic cloves and put them in food processor. Add butter, rosemary, lemon juice and a pinch of salt and chop until smooth. Put in bowl and set aside.
- Cook the pork: the remaining 1 tsp. berries juniper and 2 tsp put fennel seeds in a mill for spice and grind thoroughly. Grate the pork with ground spices, salt and pepper. Lightly grease the grill with olive oil and put meat on it. Cover and cook 15 minutes before the appearance of characteristic marks by turning the meat after half specified time (in order to get a pattern in the form of a grid). Turn the patties over and repeat the procedure. Cook until until the culinary thermometer shows in the middle of a piece of meat 62 degrees. Remove the pork cutlets from the grill and spread them on top garlic butter. Leave on for 10 minutes. You may be interested in another recipe for natural pork cutlets on the bone.
