Ingredients 500mls Dark Bitter/Stout 75g Dark brown sugar 50mls Golden syrup 10 x 250g Larder trimmed pork cutlet 25g Garlic cloves, minced 10g Coarsely ground black pepper 2g Dried sage leaves 600g (10) Field mushrooms 700g (10) Whole tomatoes, prepared for grilling 2kg Potatoes, peeled, trimmed and cut into 1cm.
Method Combine the beer, sugar, and syrup in large bowl. Stir until sugar dissolves. Place the pork cutlets in a large dish. Pour beer mixture making sure to cover the pork. Refrigerate and marinate overnight. Remove pork cutlets from beer brine; pat dry. Mix the garlic, pepper, and sage in small bowl. Rub over both sides of pork cutlets. Grill pork to required degree, occasionally moving pork to cooler part of rack if burning. Serve with fat chips, grilled field mushrooms and grilled tomatoes.