Alte Wutz – Dry-aged pork chop with grilled vegetables refined with thyme, tarragon, oregano and sage
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with lid , grill pan or plancha
Ingredients
• 1 pork chop
with approx. 800-1000 g
• fresh lemon zest
• some horseradish, freshly grated
• 7 pepper mix (e.g. from Culinarico)
• freshly cut, mixed
Herbs (e.g. thyme, tarragon,
oregano, sage)
• Pepper
• Salt
For the grilled vegetables:
• 120 g each of red and yellow peppers
• 1 red onion
• 100 g zucchini
• 80 g fennel
• 100 g eggplant
• 30 g spring onions
• 12 ml olive oil with lemon
• 1 freshly cut branch each
Thyme, tarragon, oregano
• coarse sea salt
preparation
➊ For the grilled vegetables, clean and wash the various vegetables and cut them into 2-3 cm diamond-shaped pieces. Dice the onion. Grill either in a grill pan or on a plancha over medium heat for 6-10 minutes. Once cooked, toss with the olive oil and herbs and season with coarse sea salt.
➋ Remove the meat from the refrigerator about 30 minutes before grilling and pat dry. Do not oil or salt it before grilling; the meat should be left to cook naturally so the full flavor can develop.
➌ Prepare a grill with a lid for direct and indirect grilling. First, grill the meat indirectly at approximately 100°C until an internal temperature of 54°C is reached. While you're at it, sprinkle the herbs on the meat and lightly rub them in. Then, briefly grill the meat at high heat (250-300°C), then let it rest, covered, for 5 minutes.
➍ To serve, slice the meat across the grain and season with lemon zest, salt, pepper, and freshly grated horseradish. Serve with the grilled vegetables.
Recipe by Martin Ruber
For Martin Rubner, meat sommelier and asador at the Augsburg Butchers' Training Center and a member of the "Baden-BBQ" grill team, grilling with herbs means harmoniously balancing the different flavors.
Recipe from FIRE&FOOD Magazine 02/2016
