A good sauce can make a meal: Frank Camorra's mojo verde with grilled pork cutlet. Photo: Marina Oliphant
2 large handfuls flat-leaf parsley, including stalks
3 garlic cloves
100ml white wine vinegar
150ml extra virgin olive oil
4 tbsp cumin seeds, toasted and ground
Salt and pepper
4 pork cutlets
Remove and discard the ends of the parsley stalks and roughly chop remaining stalks and leaves. Put parsley and garlic in a food processor, blend and add a couple of tablespoons each of vinegar and oil.
Continue blending and slowly add remaining vinegar and oil. Add cumin. Season to taste with a pinch or two of salt.
Preheat grill, season pork cutlets and grill until medium or slightly firm when squeezed with a pair of tongs, about 5 minutes each side, depending on the thickness.
Rest in a warm place for 4 minutes before serving on a warm plate. Serve with mojo verde and a green salad.
- Main Ingredients - Pork
- Cuisine - Spanish
- Course - Dinner, Main-course
- Occasion - Barbecue, Midweek dinner