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Cutlet of Pork with a Mushroom Soy Jus |
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| Serves 4 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
4 pork cutlets, 200g each
4 tbsp oil
salt & pepper
20g unsalted butter
2 tbsp soy sauce
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Mushroom sauce
(Maybe prepared up to 6 h in advance)
200g shiitake mushrooms, stalks trimmed & washed
200g enoki mushrooms, stalks trimmed
1 tbsp sesame oil
2 tbsp groundnut oil
2 heads baby green pak choi, each cut in 4, blanched and
refreshed
150ml brown chicken stock
2 tbsp thick dark soy sauce
1/4 tsp cornflour, dissolved in 20ml water |
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Preheat the oven to 190C/ 170C
Fan/ Gas 5
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The pork:
heat the oil in an ovenproof frying pan. Season the pork
cutlets and place them into the frying pan. Fry them for 1½
minutes each side, then place them into the preheated
oven. After 3 mins remove them from the oven, pour off the
fat and add the butter. Place back in the oven for a
further 3 mins.
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Once cooked, pour off the
butter, place the pan back over a high heat and add the
soy sauce. Boil for 30 seconds until almost completely
evaporated. Place the cutlets in a warm place to rest for
at least 6 minutes.
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The mushrooms & sauce:
While the pork is resting, heat a deep frying pan with the
sesame and the other oils. Add the shiitake mushrooms, and saute
for 1 minute, then add the enoki mushrooms, the pak choi
and the stock. Boil rapidly for 1 minute, then add the soy
sauce. Bring to the boil, add the dissolved cornflour and
bring back to the boil, stirring constantly. Set aside and
keep warm.
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To serve, spoon the mushrooms,
pak choi and sauce into 4 deep plates and top with the
pork cutlets.
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