Hayden Quinn’s Apple Juice Turmeric Pork Cutlet w/ Apple + Witlof Salad

Pork cutlet really is the way to go, and this dish brings the punch, it brings the sweetness and a little bit of heat. Love it! Mix it up with chicken or even fish!

Ingredients

• 4 Our Cow Pork Cutlets

Marinade:

• 1/2 cup apple juice
• 1tsp ground turmeric
• 1 tsp chili powder
• 2 tsp chili flakes 
• 5cm thumb ginger, finely grated
• 3 cloves garlic, finely grated
• Sea salt, to taste
• 1 tbs vegetable oil

Dressing:

• 1 small white onion, very thinly sliced
• 1 tsp sea salt
• 2 jalapeno, thinly sliced 
• 1tbs coriander seeds, toasted 
  2 tbs apple cider vinegar
• 2 tbs extra virgin olive oil
• 2 tbs apple juice

Salad:

• 3 stalks celery, cut on the diagonal
• 1 bulb fennel, sliced thinly 
• 2 spring onion, sliced on the diagonal
• 1 fresh red apple, core removed and thinly sliced into half moons
• 1/2 bunch coriander, roughly chopped

Method

Step 1
Fire up your charcoal BBQ. You want the coals grey and super hot. 

Step 2
Mix up the pork marinade and also the salad dressing in two separate bowls. Place the salad dressing in fridge until serving and use the marinade to coat the pork (* do not leave pork longer than 1hr as the apple juice can overly tenderise the meat).

Step 3
Place the cutlets over the coals and cook turning and basting frequently to ensure even cooking and a good char allover. Cook to your liking, should take 8-10mins. You can finish the cutlets skin side down to get a nice crackle - but watch it at this stage as the fat can burn and flare up quickly.

Remove from the heat, placing on a large platter and spooning over 2tbs of the dressing directly onto the pork. Allow to rest. 

Step 4
While the pork is resting, toss together the salad and spoon over a little dressing. Serve with the pork chop. Enjoy.