Honey Glazed Pork with Crushed Sweet Potato and Baby Leaf Kale Recipe by Georgina from Table Under A Tree
Ingredients
  • 2 Esperanza Farm pork cutlets
  • 1cup Nimbin Valley Rice brown jasmine rice
  • 1 – 2 Sweet Potatoes
  • 10ml Australian Native Bee Company sugar bag honey
  • 100ml Tullamoor Macadamias macadamia oil
  • 50ml Lirah chardonnay balsamic vinegar
  • 1 Onion
  • 1-2 Garlic cloves
  • 1knob Ginger
  • 100g Baby leaf kale
  • Salt and Picone Exotics pepper
Instructions
Preparation
  1. Take your PORK out of the fridge and let it come to room temperature.
  2. Peel the SWEET POTATO, and roughly chop into 2cm chunks. Place in a pot over high heat and cover with water. Add a good pinch of salt and bring to the boil. Once boiling reduce to a simmer and cook until a knife will easily pierce the pieces. Strain the water off and leave the potato to steam dry.
  3. Finely dice the ONION, GARLIC AND GINGER and roughly CHOP THE BABY LEAF KALE into small pieces. Set aside.
Glaze
  1. To make the GLAZE, take the HONEY, VINEGAR AND HALF OF THE OIL and mix it in a flat serving dish or container large enough to fit the cutlets after they’ve been cooked. Set aside.
Cook
  1. HEAT A GRILL PAN or a BBQ to medium-high.
  2. Rub a little of the remaining oil (but not all the oil) into both sides of your pork and season well. GRILL THE CHOPS for around 3–4 minutes each side, brushing each side with some of the GLAZE as you go.
  3. When finished grilling, TRANSFER CUTLETS to the container with the remaining glaze, cover with foil and set aside for at least 5 minutes, flipping part way through. Don’t discard the glaze!
  4. HEAT A FRY PAN over medium heat and add the remaining OIL along with the ONION, GARLIC AND GINGER. Cook for around 5 minutes, stirring often, until onion has softened and lightly caramelised. Add the KALE and stir for another minute. Add the SWEET POTATO and crush roughly with a fork or potato mash, mixing well to ensure everything is well combined.
Serve
  1. TO SERVE, place a generous heap of the crushed sweet potato on each plate. Place a cutlet on each and drizzle generously with the GLAZE.