Over the Easter weekend I had the pleasure of meeting Xav from Barongarook Pork. As the name suggests, he and his piggies reside in Barongarook, a beautiful rural area near Colac, Victoria. Xav’s pigs are definitely living the good life. They’re free to roam the paddocks and eat to their hearts content, all while taking in a spectacular view of the bush. The effort and passion that Xav puts into looking after his piggies pays off, because his pork is amazing. Forget the pork you’ve had from the supermarket, this is next level.
Pork and apple is a classic combination, so I’ve rolled with that and combined these pork cutlets with not only fresh apples but also Forbidden Fruit Cider (by Prickly Moses, also from Barongarook). The dish is meaty, sticky, sweet, crisp and fresh all at once. I can’t take credit though, it’s all thanks to the love that passionate locals put into making their incredible produce.
I hope you enjoy it as much as Soph and I did!
Cider-glazed pork cutlets with apple slaw
Serves 2 – 4 (depending if you want 1 or 2 cutlets each)
- 200g plain yoghurt
- 1 tbsp apple cider vinegar
- 1 tsp seeded mustard
- ½ wombok, finely sliced
- 2 Granny Smith apples, cut into matchsticks
- ½ small red onion, finely sliced
- 4 Barongarook Pork cutlets
- 1 tsp chilli powder
- 2 cloves garlic
- ¼ cup olive oil
- 330ml bottle of Original Forbidden Fruit Cider
- 2 tbsp maple syrup
- 2 tsp seeded mustard
In a small bowl, mix together the yoghurt, apple cider vinegar and 1 tsp mustard to make the dressing. Season with salt and pepper. Place the wombok, apples and onion in a large bowl. Add the dressing and mix to coat.
Combine the chilli powder, garlic and olive oil on a large plate. Season the cutlets with salt and pepper, place them on the plate and turn to coat.
To make the glaze, place the cider, maple syrup and 2 tsp mustard in a small saucepan. Bring to the boil and simmer for about 15 minutes or until reduced and thickened slightly.
Heat a fry pan over medium-high heat. Add the cutlets. Turn and brush regularly with the glaze until the cutlets are cooked through.
Allow the cutlets to rest before serving with the slaw.