Roast pork in tobacco coating with crispy potato salad à la Kathi, chestnut crunch and black tea jus

➊ Three to four days before grilling, wrap the pork roast in a layer of tobacco leaves and tightly enclose it with cling film or seal it in a vacuum-sealed bag. This allows the meat, especially the chop bone, to absorb the unique flavor.

➋ It's best to prepare the jus the day before grilling. To do this, brown the bones in oil until very dark, add the tomato paste to the pot and sear. Add the cleaned vegetables in larger cubes and let them absorb the roasted aromas. Deglaze with the wine and add the spices and garlic. Pour in ½ l of water and simmer uncovered for 30 minutes. Pour in another ½ l of water and simmer for another 30 minutes. Then add the rest of the water and simmer for about 2 hours – the sauce should be reduced to 1 ½ l. Place a fine sieve over a second pot, pour in the contents of the pot with all its ingredients, and collect the sauce. Bring back to a simmer and skim off any excess fat. Stir in the tea infusion and espresso and reduce again until the sauce has a creamy, velvety consistency.

➌ On the day of the barbecue, remove the roast from the bag or plastic wrap. The pork should be at room temperature (approx. 20°C) before placing it in the grill. Preheat the grill to 140°C and cook the roast in the indirect zone for 2 hours.
Then peel the tobacco leaves from the roast and toss them all into the coals to briefly flavor the meat with tobacco smoke. Be sure to close the grill lid after placing the roast on the grill. Let the roast smoke and color for about 20 minutes, then remove the meat from the bone and carve it.
For the chestnut crunch, melt the sugar in a nonstick pan or plancha until golden brown, deglaze with the orange juice, and bring to a boil briefly until the caramel has dissolved. Add the chestnuts to the liquid and let it thicken. Add the butter and stir until they are nicely shimmering. Optionally, you can briefly flambé the chestnuts.

➍ For the crispy potato salad, first make the mayonnaise – make sure all ingredients are at the same temperature before you begin! Crack the egg into a tall container and whisk it with the mustard. Add all of the oil and use a hand blender to pause briefly at the bottom and then slowly whisk upwards. Whisk until the mayonnaise has a creamy consistency. Stir in the lemon juice, sour cream, and spices one after the other and season to taste. Then whisk in the beetroot powder (or puree) and chill the mayonnaise. Prepare the unpeeled cucumber: Halve it, remove the seeds, cut the flesh into small cubes, and place in a bowl. Finely dice the garlic clove, chop the sprouts or cress, and add them to the cucumber cubes.

➎ Press or squash the potatoes by hand onto a hot plancha grill at 200 to 220°C. They should not break completely. Add small flakes of butter to the spaces between the potatoes to grill them until golden yellow and crispy. Just before serving, season the crispy potatoes with salt and pepper and arrange them on plates with the meat and chestnut crunch. Drizzle the mayo over the potatoes. Finally, spread the cucumber, garlic, and sprout mixture on top. Sprinkle generously with freshly picked dill and serve lukewarm.

Katharina's BBQ tip: "This fantastic pork chop roast is especially suitable for charcoal and kamado grills. I used Mangalica pork for this recipe and removed the rind and some of the fat before grilling. It also works perfectly with a 'regular' pork roast made from a pork chop or dry-aged pork."