Pork cutlet marinated in sweet and sour sauce with broccoli
4 servings
20 minutes
Pork cutlet marinated in sweet and sour sauce is a dish that embodies the harmony of flavors. It combines the tenderness of pork with the spicy depth of soy sauce, honey sweetness, and a hint of lime's tartness. The marinade enriches the meat with a rich bouquet of spices, making it juicy and aromatic. The cooking technique—grilling and brief baking—helps preserve texture and enhance flavor. Broccoli blanched in salted water complements the cutlet with its freshness and crunchy structure, creating contrast. This dish is perfect for cozy home dinners but can also be an excellent choice for festive tables. Its roots trace back to European cuisine, where balance of flavors and aesthetic pleasure from food are valued.
1
First prepare the marinade: strip the leaves from a sprig of rosemary and chop them a bit; mix soy sauce, honey, mustard, lime juice, and rosemary in a bowl; crush a clove of garlic into the marinade without peeling it; season with salt and pepper to your liking. If someone wants it spicier, they can add hot pepper or a few drops of Tabasco.
- Rosemary: 1 stem
- Soy sauce: 100 ml
- Honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Lime juice: 1 teaspoon
- Garlic: 1 clove
- Ground black pepper: to taste
- Salt: to taste
2
Cut the pork into pieces about 3 centimeters thick, pour in the marinade, and marinate for about an hour.
- Pork loin: 500 g
3
Grill the marinated pork chop for 3 minutes on each side, turning it 90 degrees after one and a half minutes. Then place it in an oven preheated to 150 degrees for 5 minutes to let the meat rest.
- Pork loin: 500 g
4
Divide the broccoli into florets and blanch in salted water for about 5 minutes to retain its color.
- Broccoli cabbage: 200 g
- Salt: to taste