TO DRINK: Kleine Zalze Gamay Noir, light and full of ripe berry fruits.
Pork cutlets with tomato and plum sauces, served with patatas bravas
Ingredients
- PLUM SAUCE
- 15ml (1 tbsp) olive or avocado oil
- 2 large tomatoes, diced
- 250ml (1 cup) cherry tomatoes
- 2 plums, diced
- 5ml (1 tsp) sugar
- 5ml (1 tsp) tomato paste
- 15ml (1 tbsp) red wine vinegar
- 125ml (½ cup) fresh mint
- salt and freshly ground black pepper,to taste
- TOMATO SAUCE
- 30ml (2 tbsp) olive/avocado oil
- ½ red onion, finely diced
- 15ml (1 tbsp) garlic, finely chopped
- ½ x 410g tin chopped tomatoes
- 2,5ml (½ tsp) brown sugar
- 10ml (2 tsp) fresh thyme leaves
- 20ml (4 tsp) smoked paprika
- 20ml (4 tsp) tomato sauce
- 125ml (½ cup) mayonnaise
- PATATAS BRAVAS
- 6 potatoes, sliced into rounds
- sunflower oil, for frying
- coarse salt, to taste
- 4 pork steaks or cutlets
- salt and freshly ground black pepper,to taste
Instructions
For the plum sauce, combine the oil, tomatoes, plums, sugar, tomato paste and vinegar in a saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes. Remove from the heat, stir in the mint and season. Set aside.
For the tomato sauce, heat the oil in a saucepan and fry the onion and garlic until soft. Stir in the tomatoes, sugar, thyme and paprika and cook over a gentle heat for about 3 – 4 minutes. Remove from the heat and allow to cool for 10 minutes. Stir in the tomato sauce and mayonnaise. Set aside.
For the patatas bravas, deep-fry the potato rounds in hot oil until golden and crisp. Season with the coarse salt.
Heat a griddle pan to hot and fry the pork cutlets for 3 – 4 minutes on each side. Season.
Serve the cutlets with the patatas bravas and a spoonful of each sauce.
