RYCT Grilled bourbon pork cutlet recipe

Liliana Engelhardt
Overlooking Hobart’s Sandy Bay, the Royal Yacht Club of Tasmania serves a succulent pork dish bristling with bourbon.
The Royal Yacht Club of Tasmania in Sandy Bay, Hobart, has an excellent dining room along with an expansive deck overlooking the marina. Here, chef Jason Allie offers a delicious pork cutlet with a bourbon rub as one of the hero ingredients

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.

Recipe courtesy of The Royal Yacht of Tasmania, for the Culinary Cruising feature in Vol 37.6 December-January 2022 Club Marine Magazine.



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