THE FIRE-STUNG PORK SLABS

(Our Play on Spiced Portuguese Pork Cutlets)

THE FIRE-STUNG PORK SLABS

Ingredients: 4 Pork cutlets (beaten thin), 1 tbsp Piri-Piri flakes, 1 tsp Garlic powder, 1 tsp Salt, 100ml White wine, 2 tbsp Lard or Butter, 1 tbsp Honey...

Ingredients

  • 4 Pork cutlets (beaten thin)
  • 1 tbsp Piri-Piri flakes
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 100ml White wine
  • 2 tbsp Lard or Butter
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Fry pork in lard on maximum heat for 2 minutes per side until charred; remove.
  2. The Bloom Add spices and wine to the hot fat; the sizzle will bloom the chili heat into a dark red mist.
  3. The Marriage Add honey; simmer for 2 minutes until it reduces to a thick lacquer. Return pork for 30 seconds.
  4. The Final Flourish Serve with raw lemon wedges and extra piri-piri oil.

Cuisine: Portuguese

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