Add variety to your Christmas menu with this pork dish, which is packed with delicious winter flavours.
Prep time 30 minutes | Cook time 1 hour 30 minutes | Serves 4
Ingredients1 pork loin rack |
MethodTrim the cutlets so each has a double cutlet and cook in a light brine solution at 62 degrees for an hour and half. |
For the puree
Ingredients½ red cabbage |
MethodSweat of the cabbage with a pinch of salt and pepper for about 12 minutes until tender but not brown. Add the peeled and chopped apples, spices and wines and cook until the liquid has reduced by half, add the vinegar, butter and ultratex 3. Transfer to a blender and blitz until smooth. Season to taste.
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Mulled cider
Ingredients½ litre mulled cider |
MethodMix everything together with a hand blender and bring to the boil. Keep warm. |
Assembly
Spread the mulled cider sauce onto the plate with a pallet knife.
Sear the joined cutlets on either end, then carve in half.
Warm the dates in a little water and place next to the cutlet alongside the puree and a piece of braised red chicory.
