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

Bjoern: "The tomahawk or chop is always a good choice for preparing in one piece. For this recipe, however, I deliberately cut it up so that there is something for every taste. There are muscle parts that are a little leaner, but also parts that are much fattier. And of course we also use the pure fat cap. The bone is actually left over - but it serves as an excellent little snack for the grill master to gnaw on. The idea is to prepare small, rustic morsels that you can offer your guests as an appetizer, for example."

➊ Boil the potatoes for 10 minutes, and in the meantime prepare the gremolata. To do this, finely chop the wild garlic and sage, add the lemon zest and a good pinch of salt and mix everything together. Put the finished gremolata aside and let it sit for a while, then season again before serving.

➋ Separate the meat from the bone and cut into 2-3 cm cubes, then season with salt and a pinch of sugar. I deliberately do not add any other spices, as salt and sugar are basically small flavor enhancers that bring out the natural flavor. Cut the fat cap into small cubes and the savoy cabbage into fine strips.

➌ Now everything goes relatively quickly: put the diced fat cap on the plancha or grill plate and render the fat. Then add the savoy cabbage and fry in the rendered fat. Season the vegetables with salt, pepper and nutmeg. Cut the pre-cooked potatoes into slices and fry in the pork fat, and also fry the meat on all four sides on the plate. This creates delicious roasted aromas - the meat should still be nice and pink on the inside.

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