Berbere Spiced Pork Cutlets

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.

Pork Marinade:
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.

Serve the pork with vegetables. Or as I did with the apple and fennel salad and chickpea patties. (recipe’s to follow).

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.

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