Peruvian Pork Chop Recipe with Red Cabbage and Prunes
This beautiful, colourful pork chop recipe from Robert Ortiz reinvents a classic combination, pairing the meat with juicy prunes and red cabbage purée. A fantastic barbecue recipe for the summer,...
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Ingredients
- 4 pork chops, preferably organic, each weighing 180g
- 200ml of chicha, or light ale
- 60g of corn
- 1/4 red cabbage, leaves shredded
- 200ml of chicken stock
- 100g of caster sugar
- 50g of egg white
- 50ml of water
- 50g of dried achiote seeds
- 250ml of vegetable oil
- 50ml of extra virgin olive oil
- 1/4 red cabbage, core removed
- 1 tbsp of vegetable oil
- 24 prunes
- 4 olluquito, halved
- 4 oca, halved
- 80g of Greek yoghurt, good quality
- edible flowers
- pea shoots
- corn shoots
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