Ingredients
Pork cutlet
Pork cutlet, bone-in, ~300 g1
Olive oil20 ml
Sea salt and cracked black pepperto taste
Garlic powder1 tsp
Smoked paprika1 tsp
Brine (optional prep)
Water1 L
Salt40 g
Sugar30 g
Bay leaves2
Peppercorns1 tsp
Smoked BBQ sauce
Tomato ketchup120 ml
Apple cider vinegar30 ml
Brown sugar30 g
Worcestershire sauce20 ml
Smoked paprika2 tsp
Garlic powder1 tsp
Liquid smoke5 ml
Cayenne pepper1 pinch
Method
- 11. Brine pork cutlet in salted solution for 2 hr minimum (or overnight); remove and pat completely dry.
- 22. Rub cutlet with olive oil, garlic powder, smoked paprika, salt and cracked pepper; rest at room temperature for 20 min.
- 33. Prepare smoked BBQ sauce: combine all sauce ingredients in a saucepan; simmer over low heat for 15 min stirring occasionally; cool and store.
- 44. Preheat char-grill to high; mark cutlet on each side for 3 min to achieve crosshatch grill marks.
- 55. Transfer to oven at 180 °C; roast for 8–10 min until internal temperature reaches 68–72 °C.
- 66. Rest for 3 min; brush generously with warm BBQ sauce before plating.
- 77. Plate with chosen sides; pour additional BBQ sauce into a ramekin; garnish with thyme sprig.
Quality Check
- Internal temperature confirmed 68–72 °C — not below (food safety) or above (dry texture).
- Grill marks are defined and even on both faces.
- BBQ sauce has balanced sweet, smoke and acid profile.
- Cutlet is juicy on cut — brine and rest step are critical.
Ribs Standards
All ribs smoked/cooked to safe internal temperature before service
Served with fries+salad OR veg+mash — confirm with guest
Sauce warm and on the side unless requested
Equipment
Char-grill, deck oven (180 °C), saucepan, probe thermometer, tongs, baking tray, rack, ramekin
Allergens & Dietary
glutenGF