This recipe was probably the simplest Sunday lunch I have ever made. When you have the best quality ingredients it makes cooking easy, there's no need for over elaboration or fancy dressings. This dish only has 3 main ingredients and they are all local. The cabbage is from the the excellent and convenient Mash Direct (who I talked about on this post), the bacon chops are from Hannan's Meat Merchant and the sauce for the cabbage is from Red Dog Foods. The dish only took 45 minutes to cook and there was next to no preparation needed.
- 2 Sweet Cure Bacon Chops
- Mash Direct Green Cabbage
- Red Dog Apple & Sage Chilli Jelly
- Duck/Goose Fat
- Pinch of cayenne
- Pinch of Smoked Paprika
- Salt and Pepper to season
As usual I chose to cook on the BBQ but the oven will produce nearly as good a result. As I said there is pretty much no prep time on this bar the potatoes. The chops came as a rack of 4 so I cut in half to reduce the cooking time. They were cooked over charcoal for around 4-5 minutes per side then moved to the other side of the grill to cook indirectly for 35 minutes at 170c.
For the last 10 minutes I also added a lump of hickory wood to give a hint of smokiness. If you are using the oven simply preheat to 220c add the pork then straight away reduce the heat to 170c and cook for 40-45 minutes. Again a meat thermometer should be used for best results.
For the Mash Direct cabbage simply place in a pan on medium heat, add 2 Tablespoons of the Red Dog Apple & Sage Jelly and stir until piping hot. Apple and sage are notoriously best friends with pork, the jelly also helps cut through the fattiness and smokiness of the Bacon Chop while adding a hint of sweetness.
For the roast potatoes simply peel, cut into desired size and power boil for 6-7 minutes. Ensure they are well drained and place on some kitchen roll for the remaining moisture to evaporate. Moisture is the killer of crispy roast potatoes so ensure the moisture has stopped evaporating before they are placed in the oven. Heat some goose or duck fat in a roasting dish, throw in the potatoes and coat well with the fat. I also sprinkled on a small amount of cayenne and smoked paprika and salt before they were placed in the oven at 220c for around 30 minutes. If you are cooking both the bacon chops and potatoes in the same oven simply remove the chops after 35 minutes and wrap in tin foil. The pork will continue to cook and stay warm in the foil until the potatoes are ready.
Simple, no fuss, hope you enjoy
Red Dog produce a fantastic range of chilli jams, rubs and sauces and are based in Kilkeel.
check them out at: http://reddogfoods.co.uk/
Indie Fude: http://www.indiefude.com/meet-the-makers/red-dog