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Pork Cutlets With Ratatouille And Mash Recipe

Pork cutlets with ratatouille and mash

Preparation time
Cooking time

Ingredients - Pork Cutlets

  • 4-8 pork cutlets, depending on size
  • 1 tsp caraway seeds
  • 1 cup beer
  • 2 tbsp onion, finely diced
  • 4 cups hot ratatouille (see recipe below)
  • 3 cups hot potato mash

Ingredients - Ratatouille

  • 500g medium sized eggplant
  • Salt & ½ tsp freshly ground black pepper
  • 60ml extra virgin olive oil
  • 1 Spanish onion, thinly sliced
  • 1 red capsicum, roughly diced
  • 2 cloves garlic, roughly diced
  • 2 tomatoes, ripe and chopped
  • 2 zucchinis, medium sized, roughly diced
  • 2 tsp thyme, fresh
  • 1 tsp oregano, fresh
  • 60ml vegetable stock
  • 2 tbsp parsley or basil, fresh and chopped

Method - Pork Cutlets

  1. Trim excess fat from pork and place in a glass bowl. Tip in the caraway seeds, beer and diced onion. Move the cutlets around to let them soak in the beer for 10 minutes.
  2. Cook cutlets on a hot barbecue flat plate. When sealed, spoon a little of the beer and caraway seeds onto the pork as it cooks. Cook until cooked through.
  3. Spoon equal quantities of ratatouille into the centre of individual plates; add mash next to the ratatouille and lean pork on top.


  1. In a colander, sprinkle roughly chopped eggplant with salt, rest for 30 minutes.
  2. Heat olive oil in a large fry pan over medium heat. Add onion and fry until soft – add capsicum, garlic, tomatoes and zucchini and stir well. Mix in thyme and oregano.
  3. Rinse eggplant and dry with paper towel; tumble into the cooked ingredients with the stock. Cover and simmer over low heat, stirring occasionally for 20-30 minutes.
  4. Season with pepper and herbs of your choice and simmer for a further 10 minutes.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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