Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Anyone do pork cuttlets on the egg

pop-a- toppop-a- top Posts: 184
edited 1:31PM in EggHead Forum
If so how did you do them?


  • Richard FlRichard Fl Posts: 8,143
    Borrowed from a previous player. hehe

    Pork, Cutlets, Marinated, W/Orange-Jicama Salad

    Tamari is a dark sauce made with soybeans but it has a richer, less salty taste than soy sauce. Mix it in the marinade with orange juice, though be sure to remove the orange zest (for both the marinade and the dressing) before squeezing the juice.

    8 thin, boneless pork cutlets, trimmed of fat, slightly pounded (about 1-3/4 pounds)
    For the marinade:
    2 Tbs fresh orange juice
    1 Tbs vegetable oil
    2 tsp tamari
    2 tsp grated orange zest
    1/2 tsp minced garlic
    1/8 tsp red pepper flakes
    Kosher salt
    Freshly ground black pepper
    For the dressing:
    2 Tbs vegetable oil
    1 Tbs fresh lime juice
    1 Tbs rice wine vinegar
    2 tsp Asian sesame oil
    2 tsp tamari
    1 tsp grated orange zest
    For the salad:
    2 large navel oranges
    3 plum tomatoes, cored and diced
    1/2 cup peeled jicama, julienne
    2 Tbs finely chopped cilantro
    2 Romaine hearts, trimmed, cut crosswise into 1/2-inch slices

    To make the marinade:
    1 In a small bowl whisk together the marinade ingredients.
    2 Lightly season the pork cutlets on both sides with salt and pepper. Place the cutlets in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag on a plate, and refrigerate 1 to 2 hours, turning the bag occasionally.
    To make the dressing:
    1 In a small bowl whisk together the dressing ingredients. Set aside
    To make the salad:
    1 Section the orange by first slicing off the top and bottom of the fruit just down to the juicy pulp. Stand the fruit on one flat end and, using a sharp paring knife, slice off the rind and all the whitish pith in curved, vertical strips. Cut just to where the juice and the pith meet. Turn the fruit as you go, following the curve of the fruit as you slice downward. Proceed with the following cuts over a medium bowl to catch the juice and segments: Slice along the length of one side of a membrane dividing two sections. Cut just to the tapered inner edge of the section. Repeat on the other side of the segment, separating the fruit from the membrane. Give the knife a slight twist to pop out the clean section. Repeat with all remaining sections. Add the rest of the salad ingredients, add the dressing, and set aside until ready to serve.
    2 Remove the cutlets from the bag and discard the marinade. Grill over Direct Medium heat for 4 to 5 minutes, turning once halfway through grilling time.
    To serve,
    1 place two cutlets on each serving plate. Add the lettuce to the salad mixture and toss to combine. Spoon salad on top of the cutlets, dividing evenly. Serve immediately.

    Servings: 4

    Recipe Type
    Main Dish, Meat, Salad

    Recipe Source
    Source: Weber
Sign In or Register to comment.
Click here for Forum Use Guidelines.