Duroc pork chop

Schwein -

Duroc pork chop

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Barbecue


Ingredients

• 1 Duroc cutlet, approx. 2 cm thick
• 1 zucchini, cut lengthwise into strips
• 1 eggplant, sliced
• 1 strand of organic vine tomatoes
• Salt
• Pepper
• brown butter for brushing on while grilling
• Olive oil • Lemon


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preparation

Heat up the grill - the coals must be properly glowing before we start grilling. First cut the fat and tendon from the chop below the fat edge so that it stays nice and flat when grilling and does not bulge. You may cut into the meat slightly, but this does not have the same impact on unwanted loss of meat juices as cutting during grilling. If the layer of fat is too thick, it should definitely be cut back - after all, we want to grill the chop directly over the coals and avoid fat fires as much as possible.

Pat the meat dry and salt it generously while grilling to give it a nice crust. As the meat should be turned every 20 seconds or so, any excess salt will fall off. Brush the cutlet with brown butter every now and then and grill for a total of 4-5 minutes. The core of the meat will probably still be medium-rare to pink, which is exactly how I like it for a nice texture in the mouth and a strong, aromatic meat flavor.
 

At the same time, salt and pepper the vegetable pieces, brush each with a little olive oil and grill, turning occasionally. To serve, pour a little olive oil, freshly ground pepper and a few drops of lemon juice over the meat and arrange it on plates together with the grilled vegetables.

Recipe by Giuseppe Messina
Giuseppe Messina under steam. The specialist in molecular cuisine gives the shrimps the final kick. Giuseppe is an international professional chef and a true master of culinary seduction. He presents his dishes in unusual textures and imaginative forms that always tell a story. www.giuseppemessina.de

Recipe from FIRE&FOOD issue 02/2020


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