Pork Cutlet with Potato Salad, Watercress, Roast Onions and Bone Marrow Sauce

CHEF

CHEF

Premium Supplier 13th December 2016
CHEF

CHEF

Premium Supplier

Pork Cutlet with Potato Salad, Watercress, Roast Onions and Bone Marrow Sauce

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Pork Cutlet with Potato Salad, Watercress, Roast Onions and Bone Marrow Sauce recipe below, as tried and tested by professional chefs - Why not give it a try? - Serves 2

Ingredients

  • ⁣Pork Cutlet:
  • 300g - 3 bone pork chop
  • 30ml vegetable oil
  • 1g salt
  • ⁣Potato salad:
  • 150ml CHEF:registered: All Natural Chicken stock
  • 15g Dijon mustard
  • 1g black pepper
  • 1g salt
  • 1g sugar
  • 50ml apple cider vinegar
  • 60ml sunflower oil
  • 250g Ratte potatoes
  • 1L water
  • 1g salt
  • 20g whole cumin
  • 2 banana shallots, peeled, finely diced
  • 10g chives, finely chopped
  • ⁣Roast onion and bone marrow sauce:
  • 750ml CHEF:registered: All Natural Veal stock
  • 750ml CHEF:registered: All Natural Chicken stock
  • 75g unsalted butter
  • 200g banana shallot, finely diced
  • 100g red wine
  • 75g Dijon mustard
  • 10g sherry vinegar
  • 5g lemon juice
  • 100g bone marrow, rinsed, diced
  • 20g flat leaf parsley
  • 10g chives
  • 5g tarragon
  • 5g rosemary
  • 1g salt
  • 1g pepper
  • ⁣Crispy shallots:
  • 3 banana shallots, skin removed
  • 50g plain flour
  • 1g salt
  • Watercress Salad:
  • 10ml white wine vinegar
  • 5g Dijon mustard
  • 20ml grapeseed oil
  • 10ml olive oil
  • 1g salt
  • 1g pepper
  • 100g medium tomatoes, quartered
  • 70g fresh watercress

Method

Pork Cutlet:
• Set the water bath to 65˚C
• Prepare a brine with 10% salt to 1L water
• Place the pork into the brine for 2 hours
• Wash the pork for 30 seconds to remove the brine
• Dry the pork with a cloth before vacuum packing
• Vacuum pack the pork on full pressure
• Place the tip of a probe into the centre of the pork
• Transfer the pork into the water bath until the core temperature reaches 56˚C
• After the core temperature is 56˚C reduce the temperature of the water bath to 56˚C and cook for an additional 45 minutes
• Remove the pork from the water bath and allow to rest for approx. 10 minutes
• Place the pork on a cloth to dry before caramelising in the pan
• To caramelise the pork, place a frying pan onto a high heat
• Add the oil and allow to heat
• Place the pork fat side down into the pan, allow this to cook until a golden crust has formed
• Turn the meat and caramelise on all sides
• Remove the pork and slice into cutlets
• Serve
Potato Salad:
Method: To make the marinade:
• Add the CHEF:registered: All Natural Chicken stock to a sauce pan and reduce by 10%
• Strain the reduced stock through a fine sieve into a mixing bowl
• Add Dijon mustard, salt, apple cider vinegar and black pepper and combine all ingredients together
• Slowly pour the sunflower oil in a thin stream whisking constantly until emulsified, to form the dressing
• Season the dressing again with sugar and black pepper to taste making sure the marinade remains at room temperature
Method: Potato Salad
• With the skin on, add whole cumin and potatoes to a separate deep pan to cook
• Once the potatoes are cooked remove from heat and drain through fine colander
• Peel the potatoes individually and slice each thinly into the marinade
• Mix the marinade and sliced potatoes together ensuring potatoes are equally coated
• Add the finely diced shallots and fold gently into the mixture making sure the marinade doesn’t split and remains emulsified
• Season to taste with chopped chives and serve
Roast Onion and Bone Marrow Sauce:
• Place a large saucepan onto a high heat
• Pour the veal and chicken stocks into the saucepan, bring this to a boil and reduce by 50%
• Using a separate saucepan, add the butter and allow to foam
• Add the shallots and sauté until soft and light brown
• Remove the shallots from the heat and add the Dijon mustard, stirring until combined
• Add the reduced stock, red wine, sherry vinegar and lemon juice and whisk until all the ingredients are fully incorporated
• Heat the sauce to a simmer and add the bone marrow, parsley, chives, tarragon and rosemary
• Season the sauce with salt and pepper to taste and serve
Crispy shallots:
• Bring a fryer to 180C
• Slice shallots into rings approx. 1mm thick
• Separate each ring into individual rings
• Cover the shallots with salt to extract all the moisture for approx. 3 minutes
• Wash off the shallots and place onto a cloth to dry
• Add the shallot rings to the flour
• Shake off any excess flour and add to the fryer
• When the shallots are golden brown, remove and place onto a cloth
• Pat shallots with cloth to remove excess oil
• Season with salt to taste
Watercress Salad:
• Set the oven to 60˚C of temperature
• Using a large bowl add the white wine vinegar and mustard together
• Whisking constantly add the grapeseed oil until emulsified
• Season the dressing with salt and pepper to taste
• Place the tomatoes onto a tray and coat in olive oil
• Season the tomatoes with pepper, and transfer to the oven
• Allow this to cook for approx. 1 hour until semi dried and cooked
• Remove the tomatoes from the oven and allow to cool
• On a dish place fresh watercress on the base, spoon over the dressing and lay the tomatoes on top

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