Grilled Pork Steak
Courtesy of Chef Mike Licharson from Gather
Sour, sweet, and warmly spiced bites accompanying the pork balance the meat’s richness.
Ingredients
PORK CHOP
1 Berkshire pork chop, 12-13oz, bone-in
kosher salt
PORK SPICE MIX
1 cup whole coriander
1/2 cup fennel seed
PORK BELLY RILLETTES
1 whole pork belly, 4 1/2-6kg
MARINADE
8 oranges
1 cup fresh garlic
3 green onion
1 cup fresh ginger
1/2 cup gochujang
1/2 cup water
1 cup brown sugar
1/2 cup kosher salt
3 Tbsp smoked paprika
3 Tbsp chili powder
BRAISE
4 cups pork or beef stock
4 cups hot water
APPLE BUTTER
12 whole apples
2 cups brown sugar
1 tsp ground star anise
2 Tbsp molasses
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ginger powder
1 Tbsp cinnamon
1 cup apple cider vinegar
2 cups fermented apple
1 cup honey
CHARRED FENNEL
12 pieces fresh fennel
1/2 lb butter
3 large bunches fresh thyme
2 Tbsp kosher salt
CHARRED FENNEL AND APPLE SALAD
1 whole sliced apple, core removed
1 bulb roasted fennel, sliced
2 Tbsp parsley, finely chopped
1/3 cup blood orange vinaigrette
salt and white pepper to taste
BLOOD ORANGE VINAIGRETTE
1 cup blood orange juice
1 cup water
1/2 cup white balsamic vinegar
1/2 cup honey
1 Tbsp smooth Dijon mustard
1 1/2 Tbsp kosher salt
3 cups extra virgin olive oil
PICKLED FENNEL
4 fennel stalks
1 1/4 cups sugar
3 cups water
3 cups white vinegar
1 1/2 tsp chili flakes
1 1/2 tsp sugar beet powder
Method
PORK CHOP
1. Remove pork chop from fridge and allow to come to room temp.
2. Season heavily with kosher salt.
3. Grill the chop, rotating every 20-30 seconds to ensure an even crust on both sides until the fat cap is brown and crispy and rendered well and internal temp is 128-130°F.
4. Allow to rest for 10 minutes.
PORK SPICE MIX
1. Toast spices separately in a pan on medium heat until fragrant and dark.
2. Cool and blitz separately in a blender until they are 75% broken.
3. Mix together and store in a container.
PORK BELLY RILLETTES
1. Chop veg for marinade and blend all ingredients in a blender.
2. Smoke the pork belly for 3 hours at 225°F. Remove and place in a pan.
3. Add marinade into container with hot water and pork or beef stock. Mix well and pour over evenly into pan with the pork belly.
4. Bake at 325°F for 2 hours, until meat is almost falling apart.
5. Remove the meat from marinade and cool slightly. Chop into 2″ strips across the grain and place into bowl and stand mixer.
6. Pour braising liquid into a cup and allow fat to separate, then strain and discard. Add the liquid to bowl with belly and mix well in the mixer.
7. Season with salt and transfer to fridge.
APPLE BUTTER
1. Core apples and cut in half.
2. Roast for 30 min at 350°F.
3. In a pot, on low-med heat, mix all other ingredients.
4. While stirring add the roasted apple and fermented apple, after 20-30 minutes simmering blend in small batches in a blender.
5. Pass through fine mesh sieve with ladle for smooth consistency.
6. Season to taste with salt if necessary.
CHARRED FENNEL
1. Remove stalks and peel back any damaged outer layers and cut in half and toss in oil and salt.
2. Char on grill until grill marks appear.
3. Add to baking dish with fresh butter, thyme and a pinch of kosher salt.
4. Cover with foil and bake at 300°F for 30-45 minutes until tender.
CHARRED FENNEL AND APPLE SALAD
1. Add sliced apple to bowl with sliced roasted fennel and parsley.
2. Add blood orange vinaigrette and season.
BLOOD ORANGE VINAIGRETTE
Add all ingredients except olive oil into bowl and blend with immersion blender or whisk slowly streaming in olive oil until emulsified and thickened.
PICKLED FENNEL
1. Cut fennel stalks off of bulbs and remove the fronds before slicing, store separately in fridge.
2. Heat the pickling liquid until simmering.
3. Cut fennel stalks on a bias for longer cuts, 1/8 inch thick.
4. Pour hot pickling liquid over the fennel stalks and allow to cool at room temp.
5. Once cool vacuum seal with a small amount of the pickling liquid for 20+ seconds.
ASSEMBLY
1. Slice pork chop into 1/4-inch pieces and brush a thick layer of apple butter over the chop.
2. Add a liberal pinch of toasted spices and place into 450°F oven for 2 minutes to caramelize apple butter and toast spices.
3. Place on top of hot seasoned rillettes. Carefully place charred fennel and apple salad around chop and garnish with 10-12 pcs of pickled fennel stalks and 10-12 pcs of pickled fennel fronds.
Yield 1 serving