Smoked pork breast

Total time: 3hr 10m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 758 Kcal, 46g Protein, 4g Carbohydrates, 62g Fat


  • 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

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home