Pork Cutlets with Tamarind & Date Sauce

Serves 2-4

Time 25 minutes plus marinating

Ingredients

4 pork cutlets, French trimmed 

Bunch of mint

½ bunch of parsley 

½ red onion, sliced

2 apples, thinly sliced 

3 tbsp avocado oil 

½ lemon, juiced 

Salt and pepper, to taste

For the Marinade

200g tamarind paste

150g pitted dates

200g muscovado sugar

½ tsp garam masala

1 tsp ground cumin

20g Fresh ginger

Method

To make the marinade, break up the tamarind and dates and put them in a pan with the sugar and enough water to cover them, about 500ml. Bring to a simmer and cook for 12 minutes or until the dates are really soft.

Remove the pan from the heat and blitz in your food processor. The sauce should be a coating consistency – add a little water if it is too thick.

Add in the ginger, garam masala and ground cumin. The sauce should taste sweet and tart – stir in a little more sugar if it doesn’t taste sweet enough. 

Marinade the cutlets in the date and tamarind marinade for at least 1 hour, ideally overnight.

Heat your griddle pan over a medium heat before adding your cutlets. You want to cook 60% one side before turning over and finishing. Allow to rest for at least half the time it took you to cook it.

Mix mint, parsley, red onion, and apple. Add lemon juice and avocado oil, then season to taste. Serve on the side.