Pork Tagliata with Chimichurri Sauce and Roasted Cherry Tomatoes

Tagliata - roasted cherry tomatoesRoasted cherry tomatoesTagliata - chimichurry sauce

Tagliata is a grilled or pan-fried sliced stake, generally made from pork or veal. I usually make my tagliata from pork shoulder because I find this cut easy to work with, unpretentious, yet absolutely stunning when prepared well. In this case, I brined the meat  for 1 hour (I used this recipe) just to keep it moist long after slicing. I seasoned my steaks with demerara sugar and I fried it in olive oil. It may sound weird using sugar in this equation, but while cooking, the sugar caramelizes into a crispy and delicious crust. I served my steaks with a tangy parsley and basil chimichurri and some flavorful oven roasted cherry tomatoes.


Ingredients (for 4 servings):

  • 4 x 150-200g pork shoulder steaks
  • 1 tsp demerara sugar
  • pepper
  • 2 Tbsp olive oil


  1. Remove steaks from brine and pat dry them. Season well with sugar.
  2. Heat the olive oil in a frying pan on medium heat. Add the steaks (2 at a time) and fry them for about 4 minutes, then turn them and fry them for another 4 minutes.
  3. After 8 minutes check the internal temperature. The steaks are done if the internal temperature reaches 63°C. Place them in a bowl, season with plenty of pepper, cover with a lid and let them rest for 5 minutes. Slice them just before serving.

Tagliata - ingredients

Pork tagliata

Chimichurri sauce

Ingredients (for 4 servings):

  • ½ cup parsley leaves (stems removed)
  • about 10 basil leaves
  • 1 garlic clove
  • 1 chilli, deseeded
  • ½ tsp lemon zest
  • 4 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ¼ tsp brown sugar
  • salt and pepper to taste


Place all the ingredients mentioned above in the food processor and pulse until you get a smooth and creamy sauce.

Chimichurry - ingredientsChimichurry

Baked cherry tomatoes

Ingredients (for 4 servings):

  • 300g cherry tomatoes
  • 1 Tbsp olive oil
  • ½ Tbsp honey
  • 1 garlic clove, minced
  • ¼ tsp salt


  1. Place cherry tomatoes in a ceramic tray.
  2. Combine garlic, honey, oil and salt, pour the mixture over the tomatoes and toss to cover.
  3. Bake in the preheated oven at 400°F/200°C (gas mark 6) for about 20 minutes.

Cherry tomatoesTagliata & chimichurry

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