Chargrilled Pork Leg with Asparagus and Goat Cheese
Recipe GLPRb8a72118eeb9ac
Tender, thin pork escalopes from the leg are marinated in a fragrant garlic and lemon thyme paste, then pounded to delicate thinness and chargrilled to perfection. Served warm in a vibrant salad of charred asparagus and courgettes, crumbled goat cheese, fresh mint, and a bright vinegar dressing. A Mediterranean-inspired dish that transforms an economical cut into something restaurant-worthy.
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Ingredients
4 pork escalopes (about 225 g each, approximately 1 cm thick)
1 clove garlic, minced
1 small bunch fresh lemon thyme leaves, picked and chopped
8 tablespoons extra virgin olive oil, divided
Sea salt and freshly ground black pepper to taste
500 g asparagus, thinly sliced lengthwise
250 g mixed green and yellow courgettes, thinly sliced lengthwise
150 g hard goat cheese, crumbled
4 tablespoons cider vinegar or white wine vinegar
1 fresh bunch mint leaves, picked and divided
Extra virgin olive oil for the griddle pan (as needed)
Directions
Prepare your herb paste: Using a pestle and mortar (or the end of a rolling pin in a bowl), crush the minced garlic with the fresh lemon thyme leaves. Add 2 tablespoons of the extra virgin olive oil and stir to combine. Rub this fragrant mixture evenly over all four pork escalopes, coating both sides well. Set aside.
Pound the escalopes: Season each herb-coated escalope generously with sea salt and freshly ground black pepper. Place one escalope between two large pieces of cling film and pound it with a meat mallet or the bottom of a heavy pan until it reaches approximately 0.5 cm thickness. This tenderizing step is crucial. Repeat with the remaining three escalopes.
Prepare the goat cheese: Brush the crumbled goat cheese lightly with a little extra virgin olive oil. Heat a griddle pan over high heat until very hot, then cook the cheese directly on the griddle on both sides until golden and lightly caramelized, about 2 minutes per side. Transfer to a plate and set aside.
Char the vegetables: On the same hot griddle, cook the sliced asparagus in a single layer until tender with charred edges, about 3–4 minutes per side. Transfer to a large salad bowl. Repeat with the sliced courgettes, charring on both sides until softened with nice color, about 2–3 minutes per side. Add to the bowl with the asparagus.
Dress the vegetables: Add the remaining 6 tablespoons of extra virgin olive oil, the cider or white wine vinegar, and half of the fresh mint leaves to the bowl with the charred vegetables. Toss gently to combine and set aside.
Cook the pork: Return the griddle to high heat and ensure it is very hot. Cook each pounded pork escalope for approximately 2 minutes per side until nicely marked with char lines and the internal temperature reaches 145°F (63°C), indicating the pork is cooked through but still tender. Do not overcook.
Finish and serve: Tear each warm escalope into bite-sized pieces and scatter into the salad bowl with the charred vegetables. Add the chargrilled goat cheese and the remaining fresh mint leaves. Toss everything together gently to combine, allowing the warm pork to mingle with the vinegar dressing. Serve warm from the bowl and let everyone help themselves.
