1.5kg OTWAY boned pork shoulder or leg, with skin on. (Ask butcher to butterfly the meat for rolling, or follow the instructions below) 1 tablespoon fennel seeds, toasted 1 tablespoon chopped sage ¼ cup rosemary leaves ½ bunch flat-leaf parsley, leaves picked 4 garlic cloves zest of an orange 2 tablespoons sea salt 2 tablespoons […]
1 tablespoons extra virgin olive oil 1 tablespoon unsalted butter 2 OTWAY PORK cutlets (about 200g each and 2cm thick) sea salt freshly ground pepper 1 small fennel bulb, cut into wedges, reserving fronds ½ cup (125ml) white wine or apple cider 1/3 cup sour cream
Pan fried pork cutlets with fennel Read More »
3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar sea salt freshly ground pepper ½ teaspoon dried chilli flakes (optional) 4 OTWAY pork loin steaks Curly kale leaves, to grill Mashed potato, to serve Gremolata: ¼ cup finely chopped flat-leaf parsley zest of 1 orange 1 garlic clove, finely chopped with a pinch of
Grilled pork loin steaks with greens and balsamic glaze Read More »
4 200g pork cutlets ½ cup plain flour sea salt freshly ground pepper 2 eggs 2 cups fresh breadcrumbs or panko crumbs 40g parmesan, finely grated ½ bunch sage, leaves chopped 1 lemon, finely grated zest 125ml (½ cup) extra virgin olive oil lemon wedges, to serve
Crumbed pork cutlets with sage, lemon and parmesan Read More »
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