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Pork recipes

Pork tagliata

15 minutes

Pork tagliata

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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

Find more pork recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Cheri Kustner

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Pork tagliata

Pork tagliata

Ingredients

Method