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Barbecued chuletas with a Romesco salad

Method

  • Combine the paprika with seasonings and about ¼ cup oil to form a paste. Then toss in the pork until well coated. 
  • In another bowl, toss the capsicum, tomatoes, red onion, parsley, chillies and garlic with the vinegar, a splash of oil, salt and pepper. Taste for seasoning and set aside. 
  • Then cook the pork on a lightly oiled, preheated ridged grill (or BBQ). 
  • To serve, mound the salad on individual plates and top with the pork. 
  • nb.  The capsicum can be cooked on the BBQ, if you like.

Ingredients

  • 1 heaped tbsp smoked (or plain) paprika
  • sea salt & freshly ground pepper
  • olive oil
  • 8 thin slices pork loin
  • 3 large pieces roasted red capsicum, skin removed & finely sliced
  • 1 punnet cherry tomatoes, halved
  • 1 red onion, very finely sliced
  • 2 tbsp Italian (flat leaf) parsley leaves
  • 1-2 small red chillies, seeded & finely sliced
  • 1-2 garlic cloves, crushed
  • 1 tbsp sherry (or red wine) vinegar
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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