Our Recipes

Pork cutlets with spent cumquat glaze & nam jim

15 prep.

15 cooking

Serves 4

Ingredients

Pork
  • 4 pork cutlets (about 250 g each), bone in
  • Salt
Cumquat Glaze:
  • 3 tbsp spent cumquat jam
  • 1 clove garlic (grated)
  • 1 tsp ginger  (grated)
  • 4 tbsp soy
  • 1 tbsp rice vine vinegar
  • Lime zest (a pinch)
  • 2 tbsp olive oil
Nam jim:
  • 2 cloves garlic
  • 1 green chili (adjust to taste)
  • 40 g spent cumquat jam
  • Juice of 2 - 3 limes
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 small bunch coriander (including tender stems)
  • 6 mint leaves
  • 3 tablespoon finely chopped green shallot

15 prep.

15 cooking

Serves 4

Method

Method
  • Season pork cutlets with salt. Mix all glaze ingredients in a bowl until smooth.
  • Spoon some glaze over the pork and rub in well. Reserve remaining glaze for basting. Marinate for at least 15 minutes, or up to 3 hours in the fridge.
  • Preheat the hibachi until hot with glowing coals. Grill pork cutlets over direct heat for about 5–6 minutes each side, brushing with glaze as they cook.
  • Move to a cooler area of the grill if they start to char too quickly.Once nicely caramelised and just cooked through rest for 5 minutes.
Serve: with the Nam Jim and a little extra fresh lime.
Ingredients
Method

Ingredients

Pork
  • 4 pork cutlets (about 250 g each), bone in
  • Salt
Cumquat Glaze:
  • 3 tbsp spent cumquat jam
  • 1 clove garlic (grated)
  • 1 tsp ginger  (grated)
  • 4 tbsp soy
  • 1 tbsp rice vine vinegar
  • Lime zest (a pinch)
  • 2 tbsp olive oil
Nam jim:
  • 2 cloves garlic
  • 1 green chili (adjust to taste)
  • 40 g spent cumquat jam
  • Juice of 2 - 3 limes
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 small bunch coriander (including tender stems)
  • 6 mint leaves
  • 3 tablespoon finely chopped green shallot

Method

Method
  • Season pork cutlets with salt. Mix all glaze ingredients in a bowl until smooth.
  • Spoon some glaze over the pork and rub in well. Reserve remaining glaze for basting. Marinate for at least 15 minutes, or up to 3 hours in the fridge.
  • Preheat the hibachi until hot with glowing coals. Grill pork cutlets over direct heat for about 5–6 minutes each side, brushing with glaze as they cook.
  • Move to a cooler area of the grill if they start to char too quickly.Once nicely caramelised and just cooked through rest for 5 minutes.
Serve: with the Nam Jim and a little extra fresh lime.
Three-Blue-Ducks-Spent-Cumquat-Jam
Recipe Featured In
SPENT CUMQUAT JAM
AUD $14
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