RYCT Grilled bourbon pork cutlet recipe

Serves 1

• 350g pork cutlet
• 2 tsp RYCT secret bourbon dry rub*
• 2 tsp vegetable oil
• 4 duck-fat roasted baby potatoes (for each 1kg of potatoes, you’ll need 100g duck fat)
• 1 cup wild rocket

*Ingredients in the secret bourbon dry rub:

• 2 tbsp bourbon
• 2 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp ground turmeric

Pickled salad (best prepared a day ahead)

• ½ fennel, shaved
• 3 cornichons, diced
• 4 sundried tomatoes, chopped
• 3 small artichoke hearts, chopped
• 1 cup white-wine vinegar
• ½ cup sugar
• 1 cup ice-cold water

Pickled salad: in a bowl, mix the white-wine vinegar, sugar and ice-cold water until the sugar has dissolved. Add the remaining salad ingredients, leave to pickle overnight – cover the bowl and refrigerate. When ready to serve, drain the pickles, mix with the wild rocket.

Duck-fat roast potatoes: preheat the oven to 200°C. Place baby potatoes in a large saucepan of cold salted water. Bring to the boil over high heat, cook until just done – around 10 minutes. Drain well.

Once the potatoes are cooked, heat the duck fat in a large roasting pan in the preheated oven until very hot – 4 to 5 minutes. Carefully add the cooked potatoes in a single layer, turn so they’re coated in hot fat.

Season generously, roast in the oven until golden and crisp – 20 to 30 minutes.

Pork cutlet: coat each cutlet with 2 tsp RYCT secret bourbon dry rub. Grill for 4 minutes on each side. Serve with a portion of pickled salad and duck-fat roasted potatoes.