These natural pork patties on the bone, like pepper relish to him, you can cook in advance the night before. And on the day of filing it remains only to rekindle the grill and gather everyone around it: for frying meat will take no more than half an hour. After prolonged soaking in sweet black tea brine with salt, coriander and bay leaf pork becomes very tender and acquires interesting multifaceted taste and aroma. And in the preparation of the religion of peppers use both sweet peppers and fresh chili pods, which together with apricot jam will give the sauce a bright spicy sweet taste. Share with friends: 
Time: 2 hours. 35 minutes Difficulty: easy Servings: 4 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural pork cutlets on the bone, central cut (5 cm thick; with a total weight of approximately 2.2 kg.)
- 4 tea bags orange peco
- 1 tbsp. Sahara
- 6 bay leaves (preferably fresh)
- 1 tbsp. l coriander seed
- 2 red bell peppers, chopped
- Diced half onion
- 2 fresno peppers, peeled and chopped
- 1/4 Art. cider vinegar
- 1/4 Art. apricot jam
- Vegetable oil, for frying
Recipes with similar ingredients: pork loin, pork, pepper fresno, sweet pepper, apricot jam, black tea, vegetable relish, bay leaf, coriander
Recipe preparation:
- Prepare the brine: in a large saucepan, bring to boiling 6 tbsp. water. Turn off the heat, add the tea bags and let it brew for 10 minutes. Then discard the bags. Mix 3/4 Art. sugar, 0.5 tbsp. salt, bay leaf and coriander seeds. Heat overnight, stirring until sugar and salt dissolve in about 3 minutes. Remove from heat, pour into large heat resistant jug (set aside the pan) and cool to room temperature temperature, about 30 minutes. Refrigerate the brine for a minimum. for 1 hour until it becomes very cold. Pour the brine into pan and add pork cutlets. Cover and place in refrigerator for 8 hours or overnight.
- In the meantime, make a bell pepper relish: put in food processor sweet pepper, onion and chili pepper and grind on pulsed 2-3 times until the peppers are in small pieces (but not to the consistency of the paste). Transfer to a small pan and add vinegar, apricot jam, the remaining 1/4 tbsp. sugar and 1/4 tsp salt. Bring to a boil, then reduce heat and simmer until the liquid does not evaporate slightly, about 10 minutes. Take it off the fire transfer to a bowl and refrigerate until ready to serving. You can prepare your religion in advance in 1 day.
- Preheat the grill to moderate heat. Lubricate with vegetable oil grill grill. Remove the brine pork patties and dry it. Sprinkle them with salt and black pepper. Grill covering, until distinct crispy marks from the grill appear, 14- 16 minutes (rotate cutlets 90 degrees if they are too fast fried).
- Turn the patties over and fry, covered with a lid, until toasted marks on the other hand and while a thermometer inserted side to the center of the meat, the temperature will not show 63 ° C, another 14-16 minutes. Lay on a cutting board and let the meat rest for about 10 minutes. Serve with peppers.
