The recipe for natural pork cutlets on the bone, fried on grilling.
The meat is pickled in a sharp paste made from minced smoked chili peppers, garlic, bay leaves, cumin, thyme and cinnamon. Also, marinade includes onions, tomatoes, cilantro and olive oil. After marinating the meat, the sauce is made from pasta, with which pork cutlets are greased during
Time for preparing
on the grill. Due to the fact that this recipe uses cut closer to the shoulder blade. Such meat has many layers of fat. which makes it more aromatic. But a little harsh, so don’t save time on pickling. Share with friends: 
The photo dishes: Kon Pulos Time: 4 hours. 45 minutes Difficulty: medium Servings: 6 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 boneless pork cutlets cut from a loin closer to scapular part (each 1.2-2 cm thick, weighing only about 1 575 gr.)
- 1 tbsp. canned baked tomatoes, chopped cubes
- 2 chipotle chili peppers (smoked red jalapenos) in sauce adobo, without seeds, and 2 tbsp. l can sauce
- 4 cloves of garlic
- 4 bay leaves
- 1 tsp ground cumin
- 3/4 tsp dried thyme
- 1/4 tsp ground cinnamon
- Coarse salt
- 1 large onion, chopped first in half and then thin sliced
- 1 tbsp. chopped green cilantro
- 1/3 Art. extra virgin olive oil and a little more for lubrication
Recipes with similar ingredients: pork, tomatoes, chipotle’s pepper adobo sauce, onion, garlic, bay leaf, cumin, thyme, cinnamon, cilantro
Recipe preparation:
- In a food processor, mix chili peppers and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 tsp. salt and grind to a pasty state. Put the pasta in a small dish, add onions, tomatoes, cilantro and 1/3 tbsp. olive oil all mix well. Put the pork cutlets, coat them the resulting mixture, cover and put in the refrigerator marinate for 4 hours or all night.
- Grill to medium temperature. Meanwhile pork remove the cutlets from the marinade, remove its excess and put the meat on a plate. Put the marinade in a pan, add 1/4 tbsp. water and cook over high heat, stirring occasionally, for 10 minutes, until the mixture begins to boil, and the onion begins to hiss. Peel the sauce off fire and leave it to grease the meat. (Sauce can also grill in a cast iron pan).
- Grease the pork with olive oil and put on the grill. Cook 7-8 minutes before the appearance of characteristic marks. When the meat is ready half, rotate it 45 degrees to make a pattern in mesh and brush with marinade sauce. Flip cutlets and repeat the whole procedure, smearing the marinade with pieces of onion and tomato. Remove the cutlets from the heat and leave for 5 minutes. you will be interested in another recipe for natural pork cutlets on bones.
