Amsterdam:
Suckling pig cutlets with lightly caramelised pear and potato mash drizzled with sage and clove jus
For 4 persons
Ingredients
Suckling pig cutlets 4 chops
Vegetable stock 1 l
Veal stock 1 l
Red wine 200 ml
Sage 10 leaves
Cloves 6
Tomato puree 2 tbsp
For the pear and potato mash
Potatoes (floury) 800g
Large onions 2
Oil 6 tbsp
Butter 320 g
Salt
Pears 6
Shallots 4
Cane sugar 6 tsp
Lemon
Preparations
Peel the potatoes, chop roughly and boil in salt water until soft. Meanwhile, peel and dice the onion, and fry in 6 tbsp of oil until golden-brown. Set aside. Brown the butter in a small pan over a low heat. Drain the potatoes and use a masher to reduce to a mash (though ensure little pieces of potato remain). Add the fried onions and brown butter to the mash and mix.
Peel the pears, dice and drizzle with lemon juice. Caramelise the sugar and add the shallots and pears. Stir into the mash.
Fry the cutlets briefly on a very hot flame on both sides and place in an oven pre-heated to 140 °C for 10 minutes to finish off. Fry the tomato puree and cloves in the pan and deglaze with red wine. Now reduce the wine entirely. Add the vegetable and calf stock and reduce to a smooth sauce. Season with salt and pepper to taste.
