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Salvo’s Pork Escalopes with Sweet and Sour Peppers

Posted: May 11, 2010 at 2:38 am

Serves 4

Ingredients

• 800g pork fillet, cleaned (200g per portion cut into three medallions and flattened to ¼ inch)
• Flour (to dust)
• 50g salted butter
• 1 small glass dry white wine
• 800g–1000g potatoes
• 5g chives, chopped
• 1 garlic clove, chopped
• 2 sprigs thyme
• 400g red peppers, roasted, peeled and sliced
• 10g salted capers
• 50ml white wine vinegar
• 1 tsp caster sugar
• 10g flat leaf parsley, chopped
• 25ml vegetable stock
• 500g courgette, sliced lengthways, ¼ inch thick
• Small bunch mint
• Italian extra virgin olive oil
• Salt and pepper

Method: How to make Salvo’s escalopes of pork fillet with sweet and sour red peppers and capers

1. Wash and drain the salted capers. Soak for at least 2 hours in lots of water making sure to change the water twice.
2. Peel the potatoes and gently boil in salted water for 10 minutes until just tender, keep warm.
3. Sauté the garlic in olive oil until soft, add the thyme sprigs, red peppers and capers. Finish with wine vinegar and allow to reduce to almost nothing. Balance any acidity with the sugar to taste. Add the parsley and 5 or 6 tablespoons of stock.
4. Season the pork medallions and dust in flour. Pan fry in oil and half the butter for about 2 minutes until medium rare. Dust the pan with flour to absorb the fat in the pan, add the white wine and reduce by half, add the sweet and sour red peppers. The pork will have cooked through by now so finish the dish with 25g of cold diced butter stirred in off the heat to give a little richness to the sauce. Moisten with a bit of extra stock if you need more sauce.
5. Take the par cooked potatoes – roughly crush them and add salt, some good extra virgin olive oil and chives.
6. Brush the courgettes with a little oil, griddle until cooked but maintaining a bite. Season and dress with chopped mint before serving with the pork and potatoes.