Recipe

The Italian Sidekick

5.0
pork cutlet with aubergine puree, dried tomato chimichurri and baked sage

Ingredients

4
pork cutlets, with fat rind (around 1.5 kg)
4
aubergines
1
bunch sage, ideally large leaves
For the chimichurri
2
cloves garlic
40 g
parsley
2
limes
60 g
spring onions
2
small chillies
 
salt
 
pepper
150 g
dried tomatoes in oil

Ingredient Tips

hot tip
Aroma chips get the best out of any barbecued food. And anyone giving them a go will be rewarded with an amazing feast for the senses.

Directions

1
Halve the aubergine lengthwise and score a criss-cross pattern into the cut side. Salt and oil the cut side and then sear on a high heat with the cut side down. Afterwards, cook in indirect heat for approx. 45 minutes, turning them over several times until the flesh is soft.
2
Now scoop the flesh out of the skin using a spoon or the back of a knife, cut finely and season to taste with a little salt and sugar.
3
Dip the sage leaves in a little of the oil from the dried tomatoes and then slowly grill until crispy.
4
Makes cuts into the fat rind of the cutlets at a distance of approx. 1.5 cm. Grill both sides on a high heat and then finish off cooking them in indirect heat at approx. 160 degrees for around 20 minutes. The fat should be nice and crispy.
5
Finely chop all the ingredients for the chimichurri at the same time and mix together. Squeeze the limes and add the juice and season with salt and pepper to taste.
6
Last but not least, arrange the cutlets on the aubergine puree and top off with the chimichurri and finally scatter the baked sage over it.



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