Smoked pork breast
Ingredients
- Smoke mix
- 3 sprigs rosemary
- 75 g smoke chips
- 3 tbsp water
- 3 sprigs sage
- To brown
- 1 tbsp olive oil
- 1.2 kg pork breast with rind, ordered in advance from butcher, rind scored crosswise
- 1 tsp salt
- 1 tsp honey
- a little pepper
- 0.5 tsp paprika
- Radish vinaigrette
- 3 tbsp olive oil
- 1 garlic clove, pressed
- 2 tbsp balsamic vinegar
- 2 bunches radish, quartered
- 1 bunch chervil, finely chopped
- a little pepper
- 0.25 tsp salt
Total time: 3hr 10m
Preparation Time: 40m
Servings
For
4 people
Nutritional Information
Contains 758 Kcal, 46g Protein, 4g Carbohydrates, 62g Fat
Ingredients
- Smoke mix
- 3 sprigs rosemary
- 75 g smoke chips
- 3 tbsp water
- 3 sprigs sage
- To brown
- 1 tbsp olive oil
- 1.2 kg pork breast with rind, ordered in advance from butcher, rind scored crosswise
- 1 tsp salt
- 1 tsp honey
- a little pepper
- 0.5 tsp paprika
- Radish vinaigrette
- 3 tbsp olive oil
- 1 garlic clove, pressed
- 2 tbsp balsamic vinegar
- 2 bunches radish, quartered
- 1 bunch chervil, finely chopped
- a little pepper
- 0.25 tsp salt
Instructions
-
Smoke mix
Place the wood chips, water, rosemary and sage in a bowl, mix well, leave to stand for approx. 30 mins. -
To brown
Heat the oil in a frying pan. Season the meat, brown all over for approx. 8 mins., only turning when a crust has formed, remove. Mix the oil, honey and paprika, brush the meat with the marinade. -
To grill
Drain the wood chips, place directly on the embers. Place the meat on the grill, cover and grill indirectly over/on a low heat (approx. 140°C) for approx. 1½ hrs., the core temperature should be approx. 90°C. -
Radish vinaigrette
Mix the balsamic with all the other ingredients up to and including the chervil, leave to infuse for approx. 30 mins., season.
