River Cottage Australia

https://www.lifestylefood.com.au/recipes/25494/bbq-whisky-pork-cutlets-with-sweet-potato-and-barley-salad

LifestyleFOOD.com.au

Next time you're cooking for a crowd - whip up this fun and healthy recipe!

Ingredients

  • 4kg pork ribs or cutlets

  • For the braising sauce

  • 2 x 680g bottles passata

  • 350g honey

  • 500mls chocolate stout bbq sauce (or any good bbq sauce)* [See Notes]

  • 250mls tomato relish

  • 250mls whiskey

  • 250mls litres apple cider vinegar

  • 100mls soy

  • 125mls Worcestershire sauce

  • 100mls tomato relish

  • For the salad

  • 10 sweet potatoes, peeled and cut into 1cm dice

  • Olive oil

  • Salt and pepper

  • 500g sugar snaps

  • 800g pearl barley

  • 500g pistachios, roasted and roughly chopped

  • 300g rocket

  • For the dressing

  • 2 heads garlic, cloves peeled

  • 2 tbsp cumin, ground

  • 2 tbsp paprika

  • ½ tsp cayenne

  • Juice and zest of 5 lemons

  • 1 bunch parsley leaves, roughly chopped

  • 100g honey

  • 300mls olive oil

  • Salt and pepper

Method

  • 1.

    Preheat the oven to 160C.

  • 2.

    In a large mixing bowl, mix together all of the braising ingredients. 

  • 3.

    Place the pork in a deep baking tray in a single layer, and cover with sauce. Cover the tray with foil, and slowly braise for three hours or until tender.

  • 4.

    Place the sweet potato in a roasting tray. Toss through the olive oil, salt and pepper and roast for 45 minutes, or until cooked through.

  • 5.

    Meanwhile, bring a pot of salted water up to the boil, and cook the sugar snaps for 1 minute. Remove and immediately plunge into a bowl of ice cold water. Drain and set aside.

  • 6.

    In a large pan of boiling water, cook the pearl barley for 35 to 40 minutes, or until tender.

  • 7.

    For the dressing, combine all of the ingredients together, and using a blender, blitz the ingredients until combined. Check for seasoning and set aside.

  • 8.

    Remove the pork from the sauce. Slice the meat into individual portions.

  • 9.

    Meanwhile, pour the sauce into a pan and reduce for 5 to 10 minutes, or until you have a thick glaze.

  • 10.

    In a large mixing bowl, combine the sweet potatoes, sugar snaps, pearl barley, pistachios and rocket. Toss the dressing through.

  • 11.

    When ready to serve, preheat a grill or frying pan to a medium high heat. Grill the pork quickly, until charred and sticky, brushing with the glaze. Serve hot with a side of sweet potato, sugar snap and barley salad.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 1295kj
  • Fat Total 81g
  • Saturated Fat 19g
  • Protein 45g
  • Carbohydrate 91g
  • Sugar 34g
  • Sodium 1412mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

*Chocolate Stout BBQ Sauce is from Phil Stoke's business, Kombi Kitchen.

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