Apr 17, 2026
Grilled prawns with Ruda sauce by La Chipotlera
A bold and vibrant tapa where grilled headless prawns take centre stage, enhanced by the intense cha
Serves 4 | Prep 10m | Cook 6m
Duroc Pork Milanese
Serves 2 | Prep 20m | Cook 25m
An elegant dish featuring a rich Duroc pork tomahawk coated in crispy panko, served with an olive oil fried egg, slowly confit potatoes infused with garlic and sage, and a touch of chilli. Optionally, elevate the flavours with Cantabrian anchovies and Losada capers for a sophisticated finish.Ingredients
-
- 1 Duroc pork tomahawk
- 2 Eggs
- Plain flour, for dusting
- Panko breadcrumbs
- Molino Arbequina Olive Oil
- 6 Potatoes
- 6 Fresh Sage Leaves
- 3 Garlic Cloves
- 1 Red Chilli
- 1 Lemon
- Cantabrian Anchovies,
- Losada Capers
Method
- Peel or turn the potatoes with a small knife, gently warm a small pan of olive oil with the potatoes and one garlic clove, cook slowly for around 15 minutes.
- On a large solid chopping board, using a rolling pin or similar, bash the pork tomahawk out to roughly 5mm thick.
- Flour, egg and panko the pork tomahawk. (These work better in the pan if you let them rest in the fridge with their coating to allow it stick better).
- Fry the pork in Molino Arbequina olive oil, until golden, remove from the pan and then add the garlic chilli and sage to the pan along with one egg for frying.
- Serve with a large wedge of lemon.
Chefs Notes
The dish balances crisp, aromatic, and slightly spicy flavours; the anchovies and capers provide a salty contrast that enhances the overall taste.
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