Berbere is an Ethiopian spice mix. I’d seen it on TV recently and when I saw some in my local deli, I chucked it into the basket. Once home, I decided to make a simple spice rub on some rather expensive pork cutlets I’d bought in a moment of madness. The spice mix is a cornucopia of ingredients reminiscent of Indian curry powder. That said, It has a milder, more aromatic temperament than its Indian counterpart and it worked brilliantly on the pork. I accompanied this with a deliciously refreshing APPLE & FENNEL SALAD and CHICKPEA PATTIES, both of which worked perfectly with the meat. All in all, it was pretty refreshing – just what we needed in the sweltering 35ºC heat of a Sydney evening.
2 large pork cutlets cutlets (250-300g each)
2 teaspoons berbere spice mix
1/2 lemon (juice of)
salt & pepper
2 tablespoon olive oil
To marinade the meat, mix all the marinade ingredients together in a plastic bag. Seal and and leave in the fridge for at least 1 hour, overnight is best.
Preheat the oven to 160ºC. Heat a griddle pan and cook the pork for 4-5 minutes per side until browned. Place the pan in the oven for 5 minutes then remove and sit for 1 minute to rest. Serve hot.
Berbere spice mix is available from speciality stores and deli’s. Try middle eastern and african stores. If you can’t find it, HERE is a recipe.