Slow Braised Pork Cutlet Glazed with Apple Cider Vinegar served with Goat Cheese Tortellini

Goodman Fielder Food Service
Slow Braised Pork Cutlet Glazed with Apple Cider Vinegar served with Goat Cheese Tortellini

Slow Braised Pork Cutlet Glazed with Apple Cider Vinegar served with Goat Cheese Tortellini

Posted on 28th November 2017
Are you wanting to switch up your main course menu? This slow braised pork cutlet is full of flavour and is sure to be a crowd pleaser.
Makes 2, scale as needed.


100 mL Cornwells Apple Cider Vinegar
15 mL Gin
7 each Star Anise
50 mL Water
170 g Caster Sugar
2 each Pork Cutlets
25 mL Crisco Vegetable Oil
500 g Rhubarb
500 mL Cranberry Juice
100 g Sherry Vinegar
15 g Salt
4 each Gelatine Leaves
2 each Egg
417 g White Wings Plain Flour
150 g Goat Cheese
80 g Butter
80 g Cheddar
5 each Brussel Sprouts
20 g Clarified Butter


Image of the raw ingredients for the slow braised pork cutlet recipe

Step 1

To create your glaze, pour the Cornwells Apple Cider Vinegar into a pot, along with the gin, caster sugar, water and star anise. Bring the ingredients to a boil, then set aside.

An image of the chef making the glaze for the pork cutlet

A chef is seen mixing in the star anise

Step 2

French and clean your pork cutlets. Coat them with 25 ml of Crisco Vegetable Oil before pouring the apple cider glaze over-the-top. Leave the cutlets in the syrup for some time, to allow them to soak up the juices. Then, grill the pork cutlets on both sides until it is well done. Place in a baking dish and further cook it in a preheated 70 degrees oven for one hour.

The chef is cleaning the pork cutlets

An image of the pork cutlet being soaked in the glaze

Step 3

For your rhubarb jelly, chop the rhubarb into small pieces and place in a mixing bowl. In a separate bowl, soak the gelatine leaves for 10 minutes, then add to the mixture. In a saucepan, pour in the cranberry juice, sherry vinegar and the rhubarb mixture. Cook on a low heat for eight to 10 minutes.

Once the mixture has softened, pour it into a flat tray and place in the fridge. Once it has set, cut circles out of the jelly and set aside for plating.

A pot of ingredients on the stovetop

A chef blending the ingredients to make the jelly

Chef cutting out circles of the jelly

Step 4

For your cheddar sable, combine 140 grams White Wings Plain Flour, butter and cheddar. By using your fingers, combine the ingredients until it creates a breadcrumb texture. Pour the crumbs into a baking tray and place them in a preheated oven at 170 degrees for 13 minutes.

Chef mixing the ingredients to make the cheddar stable

Step 5

Peel the individual leaves off each Brussel sprout, then blanch in boiling water. Once they have softened, dress the leaves with clarified butter and salt and pepper.

Chef peeling then boiling the brussels over the stove

Step 6

To create your tortellini, combine a whole egg, an additional egg yolk, one cup of White Wings Plain Flour and 40 ml of water. Slowly work the ingredients together until it forms a pasta dough. Rest the dough in the fridge for one hour.

Once the pasta has rested, roll it out on a machine to a thickness of your preference. Repeat this process seven times. Using a large cutter, make a number of tortellini pasta slips, then place a teaspoon of goat cheese in the middle. Damp one side of the pasta then fold it over and join the ends together to form a shape of a tortellini.

Place the pasta in a pot of boiling water, and cook them until they become soft.

Chef making pasta from scratch

Chef seen making tortellini

Step 7

To serve, place the circular rhubarb jelly on a plate, then add the tortellini over-the-top. Place the pork cutlet in the middle of the dish and randomly place the Brussel sprouts on top, along with a layer of the cheddar crumbs. Add a touch of salt and pepper, then serve.

Message from chef Rory Gene Greenwood McNeair

Rory Gene Greenwood McNeair

We have found guests enjoy dishes that consist of vegetables and meat, that’s why this meal is one you must give a try.

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