MasterChef Brent's Tamarind Glazed Pork Chop and Charred Cabbage

We brought our pork chops to new levels, recreating Brents’s tamarind glaze, fresh salsa and charred cabbage recipe from MasterChef Australia 2023.

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MasterChef Brent's Tamarind Glazed Pork Chop and Charred Cabbage

Yield: 4

Author: Traditional, but not

Prep time: 45 MinCook time: 45 MinTotal time: 1 H & 30 M

Ingredients

Pork Chops

• 4 x 350g pork cutlets
• ¼ cup suka pinakurat (spicy vinegar)
• salt and pepper, to season

Tamarind Ketchup

• 2 medium tomatoes, roughly chopped
• 1 shallot, roughly chopped
• ½ cup water
• 2 tbsp tamarind puree
• 2 tbsp brown sugar
• 2 tbsp suka pinakurat
• 1 tbsp tomato paste
• 1 tbsp fish sauce
• 1 tsp porcini mushroom powder

Sauce

• 6 chicken wings, chopped
• 1 onion, roughly chopped
• 3cm piece ginger
• 4 dried red chillies
• 2 bay leaves
• 1 tbsp black peppercorns
• 1L chicken stock
• 2 tablespoons Tamarind Ketchup
• salt and pepper, to season

Salsa

• 1 Lebanese Cucumber
• 1 ripe yellow peach
• ¼ white onion, finely diced
• 1 long red chilli, finely diced
• ¼ cup Vietnamese mint leaves
• ¼ cup coriander leaves
• ¼ cup mint leaves
• 2 tsp lime juice
• salt and pepper, to season

Charred Cabbage

• ½ drumhead or savoy cabbage
• juice 1 lemon
• salt and pepper, to season

Instructions

Tamarind Glazed Pork Chop

1. Place pork chops into a bowl and season on both sides with salt. Spoon suka pinakurat over the chops and set aside for 30 minutes.
2. For the Tamarind Ketchup, place tomato and shallot into a saucepan over medium heat. Cook until tomato starts to break down, about 5 minutes. Add remaining ingredients and simmer for 10 minutes.
3. Remove from the heat and process with a stick blender until smooth. Pass through a sieve into a bowl. Season with salt and set aside.

Sauce

1. For the Sauce, place chicken wings into a large saucepan over medium high heat. Cook, stirring regularly, until browned.Add onion and cook for 2 minutes. Add ginger, chillies, bay leaves and peppercorns and stir until fragrant.
2. Add chicken stock and simmer until reduced by half. Pour through a sieve and continue to simmer until reduced by half.
3. Add Tamarind Ketchup and return to the boil. Remove from the heat and pass through a fine sieve. Set aside.

Salsa

1. For the Salsa, place cucumber and peach, cut sides down, onto hibachi or grill pan and cook until charred, about 2-3 minutes. Remove from the heat. Cut into 1cm dice and place into a bowl with onion, chilli and herbs. Just before serving, add a squeeze of lime juice and season with salt.

Charred Cabbage

1. For the Charred Cabbage, cut into 4 equally sized steaks.Place cabbage onto hibachi or grill pan and cook on cut sides until charred.
2. Place into a hot frypan with oil and cook until tender. Remove from the heat and season with salt and pepper. Squeeze lemon over the top.

Serve

1. To serve, brush chops with Tamarind Ketchup. Cook over hibachi, a BBQ or in a grill pan, basting and turning regularly, until internal temperature reaches 56°C, about 9-10 minutes. Remove from the heat and allow to rest.
2. Remove pork from the bone and slice. Arrange on serving plates and top with salsa. Add a charred cabbage steak to each plate. Serve with sauce and any remaining ketchup on the side.