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Originally Posted by beppe
Pork cutlets from the neck. I had 4 of them about 1 inch thick. The meat is well surrounded by fat. I seared them in clarified butter with high fire, turning them few times, till well colored. I took them out of the pan and in the fat I fried a pear, skinned, cored and cut in pieces, with salt, pepper, half a stick of cinnamon and few cloves. I added the cutlets and poured a glass of weissen beer. When it was evaporated an other glass and kept stirring. All in all it took about 10 minutes with the beer.
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Next time I could use cubes of pineapples (classic) or pitted prunes (an other classic).
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This sounds really interesting and I want to try it soon. Perhaps with apple instead of pear... Pork, apple and beer go so well together (and cinnamon and cloves, too). This is very much my style of food - but I think I would serve it with fx baked root celery (celeriac) and steamed broccoli or cauliflower. And a boiled potato.
Quote:
Originally Posted by beppe
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Seconded. I have one, too. I wouldn't recommend it for the
pommes frites it's marketed for, but it's absolutely great for vegetables fry-ups, or, more importantly, for frying bacon or heating up frozen
frikadeller 