Description
This savory pork rectum cutlets recipe is a unique culinary experience that combines crispy, seasoned cutlets with a rich, velvety gravy. Perfect for adventurous eaters, this dish transforms an unconventional ingredient into a gourmet meal that’s bursting with flavor.
Ingredients
Scale
- 1 pound pork rectum, cleaned and trimmed
- 1 cup breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
- 1/2 cup vegetable oil (for frying)
- 2 cups beef or chicken stock
- 2 tablespoons butter
- 1 tablespoon all-purpose flour (for gravy)
- 1 teaspoon Worcestershire sauce
Instructions
- Clean the Pork Rectum: Rinse the pork rectum thoroughly under cold water, removing any impurities. Pat dry.
- Season the Meat: Season the pork rectum with salt, pepper, garlic powder, onion powder, and paprika. Let it sit for 15 minutes.
- Prepare Breading Stations: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with chopped parsley.
- Bread the Cutlets: Coat each piece of pork rectum in flour, dip in the beaten eggs, then coat in breadcrumbs.
- Fry the Cutlets: Heat vegetable oil in a skillet over medium heat. Fry the breaded pork rectum cutlets until golden brown on each side, about 3-4 minutes per side. Drain on paper towels.
- Make the Gravy: Melt butter in a saucepan over medium heat. Stir in 1 tablespoon of flour and cook for 1 minute. Gradually whisk in stock and Worcestershire sauce. Simmer until thickened, about 5 minutes.
- Serve: Plate the cutlets and pour the gravy over them. Garnish with parsley if desired.
Notes
- Ensure the pork rectum is thoroughly cleaned to remove any impurities.
- Baking option: If you prefer to bake the cutlets, place them in a preheated oven at 375°F for 20-25 minutes, flipping halfway through.
- Leftovers: Store in an airtight container and refrigerate for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Traditional
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 125mg
Keywords: pork rectum, cutlets, gravy, unique recipe, adventurous cooking