Recipes

Method

1. 1.
   Place the rindless pork frenched cutlets on a board with the medallion facing up.
2. 2.
   Evenly divide the Spanish Style Chorizo mince into 8 portions, one portion per cutlet.
3. 3.
   Once divided evenly spread Spanish Style Chorizo mince portion over the face of each cutlet.
4. 4.
   Place 1 sprig per cutlet of fresh thyme on top of the mince.
5. 5.
   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.
6. 6.
   To secure the caul fat use an elastic truss on the underside of the rib bone and around the side of the cutlet.

General Information

Consumer Cooking Instructions 

1. Preheat oven to 180◦C Fan forced or 200◦C conventional.


2. Spray or coat an oven tray with oil of choice and place the cutlets chorizo side facing up into the oven tray.


3. Cook for 25 – 30 minutes.


4. Note: the casing holding the mince onto the cutlet will cook away.

Ingredients Listing – Disclaimer

All Pork Butchers value added products legally 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 below, that must be customised according to the ingredients you source for the recipe.

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.

*Note this ingredients listing will not be accurate until, the ingredients used by the butcher is included and Australian Pork is not responsible for the accuracy of the customized ingredients listing.