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Bulle de Neige pork-cutlet brochettes
Bulle de Neige pork-cutlet brochettes

Bulle de Neige pork-cutlet brochettes

Preparation 10 min
Cooking time 15 min
Servings 4


  • 4 Quebec pork cutlets
  • 1 apple, peeled and cored
  • 500 ml (2 cups) Bulle de Neige sparkling cider
  • 1 shallot, finely chopped
  • 1 clove garlic, chopped
  • 125 ml (1/2  cup) roasted hazelnuts, crushed (optional)
  • 60 ml (1/4  cup) unsalted butter
  • Salt and freshly ground pepper, to taste


  1. Cut the pork cutlets into thin strips.
  2. In a deep container, use a hand mixer to purée the apple. Add the pork, 45 ml (3 tbsp) of sparkling cider and mix. Season with salt and pepper.
  3. In a hot pan, add 30 ml (2 tbsp) of butter and brown the shallot, 2 minutes. Add the garlic and cook another minute. Pour in the remaining sparkling cider and let reduce over low heat until syrupy. Set aside.
  4. Thread the pork slices onto wooden skewers, accordion-style.
  5. In a hot skillet with the remaining butter, sear the meat, 2 minutes per side. Serve hot, drizzled with sparkling cider reduction. Sprinkle with crushed hazelnuts, if desired.
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