Grilled Pork Steak
Sour, sweet, and warmly spiced bites accompanying the pork balance the meat ' s richness.
INGREDIENTS Pork Chop 1 Berkshire pork chop, 12-13oz, bone-in kosher salt
Pork Spice Mix 1 cup whole coriander 1 / 2 cup fennel seed
Pork Belly Rillettes 1 whole pork belly, 4 1 / 2-6kg
Marinade 8 oranges 1 cup fresh garlic 3 green onion 1 cup fresh ginger 1 / 2 cup gochujang 1 / 2 cup water 1 cup brown sugar 1 / 2 cup kosher salt 3 Tbsp smoked paprika 3 Tbsp chili powder
Braise 4 cups pork or beef stock 4 cups hot water
Apple Butter See recipe on page 19 inthekitchen
METHOD Pork Chop 1. Remove pork chop from fridge and allow to come to room temp. 2. Season heavily with kosher salt. 3. Grill the chop, rotating every 20-30 seconds to ensure an even crust on both sides until the fat cap is brown and crispy and rendered well and internal temp is 128-130 ° F. 4. Allow to rest for 10 minutes.
Pork Spice Mix 1. Toast spices separately in a pan on medium heat until fragrant and dark. 2. Cool and blitz separately in a blender until they are 75 % broken. 3. Mix together and store in a container.
Pork Belly Rillettes 1. Chop veg for marinade and blend all ingredients in a blender. 2. Smoke the pork belly for 3 hours at 225 ° F. Remove and place in a pan. 3. Add marinade into container with hot water and pork or beef stock. Mix well and pour over evenly into pan with the pork belly.
4. Bake at 325 ° F for 2 hours, until meat is almost falling apart. 5. Remove the meat from marinade and cool slightly. Chop into 2 " strips across the grain and place into bowl and stand mixer. 6. Pour braising liquid into a cup and allow fat to separate, then strain and discard. Add the liquid to bowl with belly and mix well in the mixer. 7. Season with salt and transfer to fridge.
Assembly 1. Slice pork chop into 1 / 4-inch pieces and brush a thick layer of apple butter over the chop. 2. Add a liberal pinch of toasted spices and place into 450 ° F oven for 2 minutes to caramelize apple butter and toast spices. 3. Place on top of hot seasoned rillettes. Carefully place charred fennel and apple salad around chop and garnish with 10-12 pcs of pickled fennel stalks and 10-12 pcs of pickled fennel fronds.
Yield 1 serving
Charred Fennel See recipe on page 19
Charred Fennel and Apple Salad See recipe on page 19
Blood Orange Vinaigrette See recipe on page 19
Pickled Fennel See recipe on page 19 ciao! / aug / sep / two thousand twenty-six 15