Gary O'Hanlon joins Susan with this weeks simple recipe - Pork Pojarski with Spiked Raisin, Apple & Cinnamon Compote
680g minced pork
sea salt and white pepper to taste
vegetable oil for frying
4 knobs butter
3 sprigs thyme
Spiked Raisin & Apple Compote
1 cooking apple and 1 pink lady apple, peeled, cored and sliced on the attachment
1 large handful raisins
2 level tsp cinnamon
Spiked Raisin Compote
Mix the water and rum, pour over the raisings and leave for 15 mins
After 25 mins, strain the raisins and set aside
Add the apples to a pot, bring to the boil and simmer
Add in the sugar, cinnamon and the rum spiked raisins
Turn down to a simmer and cook through
Pre-heat your oven to 180C
Season the minced pork with a few pinches of white pepper, divide into 4 and shape into cutlets
Whisk the eggs and season a little.
Place the flour in a bowl and in a separate bowl the breadcrumbs.
Pass the pork through the flour, then egg wash and then finally the breadcrumbs.
Heat a heavy based frying pan & add a good drizzle of vegetable oil then the pork pojarski and fry until golden, turn and repeat
Cook on the second side for 3 minutes then add in the butter and thyme.
Continue to baste for a minute then place into the oven for 4 minutes, set aside.