Random Yummy Ep034 | Sous vide pork cutlet with mint salad and spring onion butter sauce
Sous vide pork cutlet with mint salad and spring onion butter sauce
\nShow notes at https://yumlum.co/30wO7Xa
\nI\u2019m back after spending four days in Norfolk Island for work.
\nI\u2019ve put on a couple of kilograms.
\nIngredients
\n- \n
- Pork cutlet \n
- Iodised salt \n
- Black pepper \n
- Mint \n
- Parsley \n
- Cos lettuce \n
- Tomatoes \n
- Red onion \n
- Radish \n
- Fennel \n
- Lime zest \n
- Lime juice \n
- Olive oil \n
- Queensland nut oil \n
- Cooking sherry \n
- Butter \n
- Spring onions \n
- Cream \n
Instructions
\n- \n
- Vacuum seal pork cutlets. \n
- Cook the pork cutlets by sous vide at 54 \xb0C for 75 minutes. \n
- 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. \n
- After sous vide cooking, dry the surface of a pork cutlet and sear in Queensland nut oil and butter. \n
- After searing remove the pork cutlet to rest and add chopped spring onions to the hot frypan along with some extra butter. \n
- Saut\xe9 the spring onions in the butter until the butter has clarified and then add in some cooking sherry. \n
- Cook off the sherry and add some cream to make a sauce. \n
- Cut off the rib bone of the pork cutlet and then slice the muscle. \n
- Plate up the salad, layer on the meat slices, and spoon on some sauce. \n