Name: Pork cutlets with tomato chilli jam
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 8
Ingredients: 8 (1.8kg) pork cutlets; 1 clove garlic, crushed; 1 tablespoon extra virgin olive oil; Tomato chilli jam; 2 tablespoon olive oil; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 1 teaspoon ground turmeric; 1 centimetre (5g) piece fresh ginger, grated finely; 5 fresh long red chillies, seeded, sliced thinly; 1 stalk lemon grass, trimmed, chopped finely; 1 kilogram ripe egg (plum) tomatoes, chopped coarsely; 1/2 cup (110g) caster (superfine) sugar; 1/3 cup (80ml) white wine vinegar; 1 tablespoon fish sauce

Ingredients

8 (1.8kg) pork cutlets

1 clove garlic, crushed

1 tablespoon extra virgin olive oil

Tomato chilli jam

2 tablespoon olive oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon ground turmeric

1 centimetre (5g) piece fresh ginger, grated finely

5 fresh long red chillies, seeded, sliced thinly

1 stalk lemon grass, trimmed, chopped finely

1 kilogram ripe egg (plum) tomatoes, chopped coarsely

1/2 cup (110g) caster (superfine) sugar

1/3 cup (80ml) white wine vinegar

1 tablespoon fish sauce

Method

1.Make tomato chilli jam. Heat oil in a large, heavy-based saucepan over a medium heat, add seeds, turmeric and ginger. When the mustard seeds begin to pop, add garlic, chilli and lemon grass, cook, stirring until the garlic begins to colour. Add remaining ingredients and bring to the boil. Reduce heat and simmer, stirring occasionally, for 2 hours or until the jam has thickened. Pour into a hot sterilised jar and seal while hot. Cool. Refrigerate.

2.Rub cutlets with garlic, then brush with oil and season. Cook cutlets on heated barbecue grill plate for 5 minutes each side or until browned and just cooked through. Transfer cutlets to a warm tray, cover with foil to rest for 5 minutes.

3.Serve pork cutlets with tomato chilli jam.

This tomato chilli jam is deliciously versatile use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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