Usuba
Pork cutlets with Dorblue cheese and green peas
Juicy pork loin cutlets with a butter and blue cheese filling. Served with sautéed green beans seasoned with garlic and fish sauce. A contrasting combination of tender meat, piquant cheese, and crispy beans.
- Total
- 40 min
- Standard serving
- 267.8 g
Ingredients
Total 9
Instructions
- 1
Step 1
Mix butter and Roquefort cheese in a blender until smooth. If you don't have a blender, chop them with a knife or grate them.
- 2
Step 2
Place the butter with cheese on foil or plastic wrap, form a small cylinder and put it in the freezer for 20–30 minutes.
- 3
Step 3
Trim excess fat from the pork loin. Cut the meat into two cutlets 2–3 centimeters thick. Using a sharp knife, make a horizontal pocket in each cutlet.
- 4
Step 4
Remove the string beans from their stems and tough fibers. Blanch in salted boiling water for 5 minutes. Drain in a colander, rinse with cold water and let drain.
- 5
Step 5
Take the butter with cheese out of the freezer and slice into rounds. Place a piece in the pocket of each cutlet.
- 6
Step 6
Salt and pepper the cutlets. Heat 2 tablespoons of olive oil in a pan. Fry the cutlets for 5 minutes on each side until golden brown.
- 7
Step 7
Heat 1 tablespoon of olive oil in a wok until smoking. Press the garlic and stir-fry it quickly. Add peas and stir-fry for 2 minutes, stirring constantly. Pour in fish sauce, season with salt and pepper, and stir-fry for another 1 minute.
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