Pork recipes
15 minutes
Pork tagliata
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Pork tagliata
4
Easy
15 minutes
15 minutes
Ingredients
- For the pickled blueberries:
- 500 g blueberries
- 1⁄4 cup Woolworths cranberry vinegar
- 1 cup water
- 120 g sugar
- 1 T salt
- 4 juniper berries
- 4 bay leaves
- 1 x 5 cm fresh ginger piece, sliced
- 2 T butter
- 2 T olive oil
- 2 thyme sprigs
- 6 sage leaves
- 4 pork shoulder chops
- salt, to taste
Method
1. To make the pickled blueberries, place all the ingredients in a pan and simmer for 5 minutes. Pour into sterilised jars and seal. Cool and refrigerate for up to 2 weeks.
2. Melt the butter and olive oil in a pan. Add the thyme, sage and chops and fry for 5 minutes on each side.
3. Allow the chops to rest for 5 minutes, then slice and serve with the pickled blueberries.
Cook's note: Keep the pickled blueberries in a jar or bottle in the fridge for up to two weeks. They’re a great addition to summer slaws and delicious with strawberry ice cream, too
Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Cheri Kustner