The Italian Sidekick
pork cutlet with aubergine puree, dried tomato chimichurri and baked sage
pork cutlets, with fat rind (around 1.5 kg)
bunch sage, ideally large leaves
For the chimichurri
dried tomatoes in oil
Aroma chips get the best out of any barbecued food. And anyone giving them a go will be rewarded with an amazing feast for the senses.
Halve the aubergine lengthwise and score a criss-cross pattern into the cut side. Salt and oil the cut side and then sear on a high heat with the cut side down. Afterwards, cook in indirect heat for approx. 45 minutes, turning them over several times until the flesh is soft.
Now scoop the flesh out of the skin using a spoon or the back of a knife, cut finely and season to taste with a little salt and sugar.
Dip the sage leaves in a little of the oil from the dried tomatoes and then slowly grill until crispy.
Makes cuts into the fat rind of the cutlets at a distance of approx. 1.5 cm. Grill both sides on a high heat and then finish off cooking them in indirect heat at approx. 160 degrees for around 20 minutes. The fat should be nice and crispy.
Finely chop all the ingredients for the chimichurri at the same time and mix together. Squeeze the limes and add the juice and season with salt and pepper to taste.
Hot Tip: Spain is famous for it’s pork and the medium-bodied, smooth style of this Beefsteak Club Tempranillo with its ripe red fruits make it an ideal pairing for barbecue dishes such as grilled pork loin, pork ribs, ‘porkahawks’, smoky bacon burgers or gourmet sausages.