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Poh Ling Yeow

Poh Ling Yeow

Chef, TV presenter, artist
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Spiced pork cutlets recipe

Lifestyle — Posted 22/03/16

A delicious marinade of olive oil, garlic, chilli and cumin brings a rich flavour punch to these tasty cutlets.

Serves: 2


2 pork cutlets

1 tablespoon olive oil

25 g butter

90 ml Pedro Ximenez OR Madeira

2-3 persimmons, each peeled, cut into 6 wedges


2 tablespoons olive oil

2 cloves garlic, peeled, crushed

½ teaspoon ground chilli

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon salt or to taste

Freshly ground black pepper


2 handfuls rocket

2 teaspoons olive oil

Juice of ½ a lemon

Salt to taste


1. Combine all marinade ingredients in a bowl and mix until combined. Place the pork on a plate, pour the marinade over the cutlets and spread evenly on all surfaces of the meat with a spoon. Cover with cling wrap and refrigerate for 15-20 minutes.

2. To cook the pork, heat the olive oil and butter in a heavy based stainless steel frying pan over medium-high heat until foaming. Add the pork (reserve the marinade) and persimmon wedges. Cook for about 1 ½ minutes each side or until the pork is cooked through and slightly charred. Turn the persimmons so all sides are nicely caramelised (these will be ready sooner than the pork). Transfer the persimmons and pork to a plate and pour the Pedro Ximenez into the frying pan to deglaze. Add the remaining marinade and bring to the boil, then immediately pour over the pork and persimmons.

3. To make the salad, combine salad ingredients in a medium mixing bowl, toss gently with clean hands and serve with the pork and persimmons.

Recipe by Poh Ling Yeow for Persimmons Australia.

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