Slow cooked pork leg cutlets
Some nice pork leg cutlets, a glass of wine for the dish and a few more for the cook, garlic, onion, dried tomatoes and a piece of celery root…
Salt, pepper and a pinch of cumin seeds…
A cast iron pan and … a little patience.
Two ours on the stove and 30 minutes in the oven…
You have all the time in the world to choose and prepare a side dish: steamed potatoes, polenta or a quick basmati rice. Some pickles will successfully complete the picture.
The recipe
Place the pork leg cutlets in a heavy cast iron skillet. You can use a thick bottomed stainless steel pan but cast iron pans have a very good heat distribution and are very suitable for slow cooking. I used a 28 cm cast iron skillet.
Peel the garlic cloves, cut them in two on the long side and add them over the meat pieces.
Peel the onion and the celery, cut them in medium dice pieces and arrange them between the cutlets.
Season with salt and pepper, and add a drizzle of olive oil over the top.
Pour the wine, complete with water until you cover the meat and one cm more and sprinkle over the cumin seeds.
Start the cooking on the stove by bringing the liquid to a boil, then reduce the heat and let it barely simmer about two hours with the lid on. Complete with water only if the liquid reduces too much. Before the oven phase the liquid level should be just under the meat level in the pan.
After two hours of gently simmering on the stove, transfer the pan into the oven, without the lid. Let it get some colour for about 25-30 minutes, then turn of the heat and let it rest in the oven for another 15-20 minutes.
Enjoy :)
INGREDIENTS - for four portions
Organic or “Best you can get” !
Pork Leg Cutlets - 800-1000 grams - 4 x 200-250 grams cutlets, or 8 x 100-125 grams cutlets
Garlic - 6 cloves
Celery root - 50 grams
Onions - 100 grams or 1 pcs. medium
White wine - 250 ml
Water - 400 - 500 ml
Extra virgin olive oil - 1 table spoon
A pinch of salt
A pinch of pepper
A pinch of cumin
