Random Yummy

Random Yummy Ep034 | Sous vide pork cutlet with mint salad and spring onion butter sauce

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Sous vide pork cutlet with mint salad and spring onion butter sauce

Show notes at https://yumlum.co/30wO7Xa

I’m back after spending four days in Norfolk Island for work.

I’ve put on a couple of kilograms.

Ingredients

  • Pork cutlet
  • Iodised salt
  • Black pepper
  • Mint
  • Parsley
  • Cos lettuce
  • Tomatoes
  • Red onion
  • Radish
  • Fennel
  • Lime zest
  • Lime juice
  • Olive oil
  • Queensland nut oil
  • Cooking sherry
  • Butter
  • Spring onions
  • Cream

    • Instructions

    1. Vacuum seal pork cutlets.
    2. Cook the pork cutlets by sous vide at 54 °C for 75 minutes.
    3. Make a salad with mint leaves, chopped parsley, shredded cos lettuce, cross sliced red onion, sliced radish, cross sliced fennel, lime zest, lime juice, and olive oil.
    4. After sous vide cooking, dry the surface of a pork cutlet and sear in Queensland nut oil and butter.
    5. After searing remove the pork cutlet to rest and add chopped spring onions to the hot frypan along with some extra butter.
    6. Sauté the spring onions in the butter until the butter has clarified and then add in some cooking sherry.
    7. Cook off the sherry and add some cream to make a sauce.
    8. Cut off the rib bone of the pork cutlet and then slice the muscle.
    9. Plate up the salad, layer on the meat slices, and spoon on some sauce.
      10. ...more
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      Random YummyBy Gary