Grilled natural pork cutlets with ginger and plum chutney – a detailed recipe for cooking. Share with friends: 
Photo of the dish: Cana Okada Time: 1 hour. 10 min. Complexity: easy Servings: 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:
- 1/2 tbsp. gina
- 1/2 tbsp. dry vermouth
- 1 tbsp. Sahara
- 2 sprigs of rosemary
- 2 bay leaves
- 1 tbsp. l coriander seed
- 6 natural pork cutlets with T-bone (thickness of 2.5 cm each and a total weight of 2 kg.)
- 1 small red onion, finely chopped
- 1/3 Art. white wine vinegar
- 1 tbsp. l mustard seed
- 1.5 tsp finely grated ginger
- Pinch of flakes
- 4 medium plums, take out the seeds, finely pulp slice
- 1 tbsp. l Dijon mustard
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: gin, vermouth, rosemary, laurel leaf, coriander, pork, red onion, wine vinegar, mustard seed, ginger root, red pepper flakes, plums, Dijon mustard, chutney sauce
Recipe preparation:
- Prepare the brine: mix in a large pan 1 tbsp. water, gin, vermouth, 1/2 tbsp. sugar and salt, rosemary, laurel leaves and coriander. Bring the mixture to a boil, remove from heat and mix 6 tbsp. water and 2 tbsp. ice cool to room temperature. Immerse the meat in brine, put the pan in cold place for 4 hours or at night.
- Meanwhile, make chutney: mix in a pan medium sized red onion, remaining 1/2 tbsp. sugar vinegar mustard seeds, ginger, pepper flakes and a pinch of salt. To bring the mixture to a boil and cook at medium temperature for 3 minutes. Then add half the drain and cook, stirring occasionally, until until the sauce thickens and the plums become soft, about 10 minutes Add remaining plums and continue. cook until the first batch of plums is boiled, yet about 8 min Add mustard to the sauce, mix and cool to room temperature.
- Cook the patties: preheat the grill to a moderately high temperature. Remove the meat from the brine and wipe dry. To sprinkle cutlets with pepper and grill until a thermometer, inserted into the thickest part of the piece, will not show temperature 63 ° С., 6-8 minutes each. from each side. Shift meat on the dish and leave for 5 minutes in order to distribute the meat juice. Serve natural pork cutlets with ginger and plum Chutney. You may be interested in another recipe for natural pork. cutlets on the bone.
