Recipe: Pork cutlet with pippies and smoked bacon sauce
Jimmy Garside’s Pork cutlet with pippies and smoked bacon sauce
1 pork cutlet (bone in, roughly 400g)
1 bunch rapini (washed, stalks trimmed)
300ml brown chicken stock
100g smoked bacon skin
35ml red wine vinegar
2 springs thyme
1 clove garlic, skin on, crushed
1 bay leaf
200g chilled butter
1. Take the pork out of the fridge, season and leave to reach room temperature.
2. Put the stock, bacon skin and bay leaf in a pot, bring to the boil and simmer for 10 minutes, skimming any impurities that come to the top. Once done, leave the skin and bay leaf to infuse.
3. In a separate pot, bring salted water to the boil and after rinsing, add the barley and simmer for 15 minutes or until tender, then drain and leave to one side on a tray.
4. Once all this is ready, place a heavy based pan onto the stove, rub the pork with oil and place in the hot pan. Depending on the thickness this should take about five or six minutes on each side. It should have a dark golden colour and be firm to the touch with a slight give.
5. When the pork is nearly ready add the 100g of butter, the garlic and thyme and baste for the final two minutes of cooking then transfer to a plate to rest.
6. Strain the stock and reduce it by a third. Add the pippies and rapini and cover for three minutes to steam them open.
7. Finish the sauce with the vinegar and the cold butter, stirring constantly the emulsify into the stock.
8. To serve, take the pork off the bone and carve into thin slices and season with salt flakes.
9. Put the barley and rapini onto the base of the plate, then the sauce (which will warm the barley), then place the pork on top and garnish with the pippies.