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Pan-roasted pork cutlets with citrus salad
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Succulent Asian pork cutlets with vibrant wombok salad by Chef Curtis Stone.
Ingredients:
  • 2 grapefruits
  • 4 oranges, zested
  • 2 limes, zested
  • 56.25 gm sugar
  • 2 cloves garlic, chopped
  • 36.60 gm fish sauce
  • 60.00 gm sea salt flakes
  • 4 pork cutlets (about 250g each)
  • 20.00 ml Chinese five spice powder
  • 40g butter
  • 1 turnip, peeled, halved
  • 1 small red onion
  • 2 green jalapenos (depending on spice preference)
  • 1/4 wombok (about 250g), cut into thin strips
  • 10g fresh coriander, tender stems and leaves only
Instructions:
  • Preheat your oven to a toasty 220C (200C for fan-forced ovens).
  • Peel grapefruits and 2 oranges with a small knife, removing skin and pith. Cut grapefruit segments over a bowl, saving them. Squeeze juice from grapefruits to get 1/2 cup. Cut rounds from remaining oranges and add to grapefruit segments. Juice all oranges for 1/2 cup and limes for 1/3 cup. In a bowl, whisk together sugar, garlic, fish sauce, 1 tbsp orange zest, 1 tbsp lime zest, and all freshly squeezed fruit juices to make citrus dressing. Set aside.
  • In a large saucepan, bring salt and water to a boil, whisking to dissolve. Stir in ice and citrus dressing. Allow the mixture to cool to room temperature, then add pork cutlets. Let the pork brine at room temperature for 20 minutes. Pat dry the pork on a tea towel. Dust both sides with five spice using a tea strainer.
  • Place 2 large heavy frying pans over medium-high heat. Add 1 tablespoon of oil to each pan along with 2 pork cutlets, cooking for roughly 3 minutes until the pork develops a deep caramelized crust. Add 20g of butter to each pan, basting the pork as it melts. Turn the pork over, then transfer the pans to the oven and roast for about 5 minutes until the pork reaches an internal temperature of 60°C. Plate a pork cutlet on each of 4 plates and allow them to rest before serving.
  • Thinly slice the turnip, red onion, and jalapenos using a mandolin. In a bowl, combine the sliced vegetables with wombok and coriander. Add 1/4 cup of the remaining citrus dressing and mix well. Season with salt. Gently toss in grapefruit segments and orange rounds. Divide the salad among plates around the pork. Drizzle with more citrus dressing before serving.

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