Barbecued Lemon & Garlic Kurobuta Pork Cutlets

Michael Moore and Anthony Puharich, Byron Bay Serving Size: Serves 6

INGREDIENTS

6 cloves garlic
2 lemons
1 teaspoon dried chilli flakes
1 small bunch thyme
salt and pepper
1/3 cup olive oil
6 pork cutlets, skin removed and diced
12 bay leaves
4 lemons, halved
1 large apple, peeled, sliced thinly
½ cup picked parsley leaves
large handful wild rocket leaves

METHOD

Combine crushed garlic, zest and juice of one lemon, chilli, thyme and salt and pepper and ¾ of the olive oil in a large bowl. Add pork and turn to coat well in the marinade. Marinade several hours or overnight if time allows.

 

Slice second lemon thickly and thread pork, lemon slices and bay leaves alternately onto skewers.

 

Cook pork and lemon skewers and halved lemons on preheated barbecue until meat is cooked through and lemons are starting to char.

 

Meanwhile, combine sliced apple, parsley and wild rocket leaves in a large bowl. Whisk together juice of one of the charred lemons, remaining olive oil, salt and pepper, and check seasoning. Add a pinch of sugar or red wine vinegar as necessary. Pour dressing over the apple mixture and toss gently to combine.

 

Serve pork cutlets with apple salad and a char-grilled lemon half.