Tomahawk as a one-bite appetizer with sage and wild garlic gremolata

Bjoern: "The tomahawk or chop is always a good choice for preparing it in one piece. For this recipe, however, I deliberately cut it up to suit every taste. There are some leaner muscle sections, but also parts that are significantly fattier. And, of course, we also use the fat cap. The bone is actually left over – but it makes an excellent little snack for the grill master to nibble on. The idea is to prepare small, rustic bites that you can offer your guests as appetizers, for example."

➊ Boil the potatoes for 10 minutes. In the meantime, prepare the gremolata. Finely chop the wild garlic and sage, add the lemon zest and a generous pinch of salt, and mix everything thoroughly. Set the finished gremolata aside and let it sit for a while. Season again before serving.

➋ Remove the meat from the bone and cut into 2–3 cm cubes, then season with salt and a pinch of sugar. I deliberately don't add any other seasonings, as salt and sugar are essentially flavor enhancers that enhance the natural flavor. Cut the fat cap into small cubes and the savoy cabbage into fine strips.

➌ Now everything goes relatively quickly: Place the diced fat cap on the plancha or griddle and render the fat. Then add the savoy cabbage and fry it in the rendered fat. Season the vegetables with salt, pepper, and nutmeg. Slice the pre-cooked potatoes and fry them in the pork fat. The meat is also cooked on the griddle on all four sides. This creates delicious roasted flavors – the meat should still be nice and pink on the inside.

➍ Assemble the small appetizers: a slice of potato, savoy cabbage, meat and finally the gremolata.