Spanish pork cutlets
Ingredients
- 8 x 200g rindless, frenched pork cutlets
- 600g Spanish style chorizo sausage mince
- 8 sprigs fresh thyme •160g caul fat
Method
- Place pork cutlets on a board with the medallion facing up.
- Evenly divide the Spanish style chorizo mince into 8 portions, one portion per cutlet.
- Spread the Spanish style chorizo mince portion over the face of each cutlet.
- Place a sprig of thyme on top of the mince.
- To seal the mince and thyme onto the cutlet wrap with caul fat, over the top and tuck the edges behind the bottom of the cutlet.
- To secure the caul fat use an elastic truss on the underside of the rib bone and around the side of the cutlet.
Spanish pork cutlets ingredients
Pork, Spanish Style Chorizo Sausage Mince [Pork meat, Pork Fat, Salt, White pepper, Paprika, Chilli powder, Granule garlic, Hog casing], Caul Fat, Fresh Thyme.
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
