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Bulle de Neige Pork-Cutlet Brochettes


10 minutes


10 to 15 minutes


4 servings

Bulle de Neige Pork-Cutlet Brochettes
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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.

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.