Smoked pork breast


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

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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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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