Lemon and maple cured pork cutlet, parsnip purée and brussel sprouts
MCEC’s kitchen team have jumped on board the Australian Bacon Week 2014 celebrations and created a delicious pork cutlet recipe to share with you.
Bacon Week, established by Australian Pork, began in an effort to support the local pork industry and draw attention to the growing competition the industry faces from imported products.
MCEC work with two pork suppliers; Greenvale Farm from Willaura, western Victoria (in the beautiful Grampians region) and High Country Pork from northern Victoria.
Greenvale Farm in particular are known for their superior and sustainable grass-fed pork. Find out more about their products here or visit them at a number of local farmers’ markets, all listed on their website.
This pork cutlet recipe requires a little preparation and extra effort but the result will be worth it, we promise!
Lemon and maple cured pork cutlet, parsnip purée and brussel sprouts:
Passionate about supporting local Victorian suppliers we encourage everyone to source recipe ingredients locally, wherever possible.
Main ingredients: serves 4
4 x pork cutlets
200 gr pancetta
12 x brussel sprouts
50 gr black quinoa
2 x lemons – juice and zest
50 ml Maple syrup
100 ml vegetable oil
Pork cider jus:
½ kg pork bones
½ kg mirepoix
½ head garlic
1 x bunch sage
500 ml brown chicken stock
700ml apple cider
½ kg parsnip
50 gr butter
1 x dash cream
¼ vanilla bean
4 x granny smith apples
50 ml cream
50g dried figs
100gr fresh beetroot
1 x dash sherry vinegar
- Mix maple syrup, lemon zest, lemon juice and oil together, pour over the pork cutlets and then allow to marinate overnight.
Pork cider jus
- Roast pork bones in hot oven until golden (tip: use cider to deglaze trays)
- Pan-fry mirepoix, garlic and sage in a heavy based pot until caramelized, then add bones and cider – cook until liquid is almost gone
- Then add chicken stock, and bring to a simmer
- Simmer for 2 – 4 hours or until liquid is reduced by 2/3 in amount – once reduced strain through a muslin cloth.
- Peal parsnips, remove the woody centre and roughly chop. Coat with vegetable oil and roast on high until cooked and golden
- In blender, purée roasted parsnips till smooth, adding butter and cream to loosen (consistency should be similar to thick custard)
- Split vanilla bean and scrape contents into purée, then add salt and pepper to taste
- Boil figs for 45 minutes until very soft
- While figs boil juice beetroots through a juicer
- Next blend the boiled figs with a dash of the cooking liquid (should be the consistency of a very thick purée)
- Add the fresh beetroot juice to loosen the mixture and adjust the seasoning with a dash of sherry vinegar to taste
- Peal apples and cook whole in boiling water until they just begin to turn soft
- Put softened apples through juicer and then chill liquid
- Once chilled add cream to apple liquid
- Put mix into co2 cream gun, add two nitris bulbs and shake vigorously (shake again before plating dish)
Brussel sprouts and pancetta
- Halve brussel sprouts, make a small incision into base to assist cooking and remove two or three outer leaves from each.
- Blanch the removed leaves quickly in salted boiling water then toss through butter
- Blanch remaining sprouts in salted boiling water for 3 minutes or until al dente, then remove from water
- Cut pancetta into 3 cm batons, 4 pcs per person, then pan-fry untill cooked – about 2 minutes
- Add blanched sprouts to pan with pancetta and fry until caramelized/golden- about 1 minute
- Cook quinoa in boiling water for 45 minutes or until cooked – strain thoroughly
- Sear pork cutlet in a pan on both sides till golden, then cook in a hot oven on 180 degree for 8 – 10 minutes or until internal temperature reaches 72 degrees.
- Remove from heat and rest for 5 minutes before serving
- While pork cutlet rests add a spoonful of warmed parsnip puree to serving plate
- Next add quinoa, brussel sprouts (halves and leaves) pancetta and pork cutlet
- Finish by drizzling hot cider jus over pork and decorating with apple foam and beetroot gel.