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Organic pork chop, prunes, red cabbage, Greek yoghurt
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This vibrant pork chop recipe from Robert Ortiz offers an unusual spin on the much loved combination of pork, red cabbage and prunes. A fantastic dish for a gourmet barbecue, most of the elements can be prepared in advance and assembled just before serving. Achiote seeds, also known as annatto seeds, can be bought online or from specialist supermarkets. Reserve the seeds and reuse them to make up to two more batches of achiote oil, which can be used in marinades, sauces and stews.
First published in 2016
Ingredients
Metric
Imperial
Pork chops
- 4 pork chops, preferably organic, each weighing 180g
- 200ml of chicha, or light ale
Red cabbage crisps
- 60g of corn
- 1/4 red cabbage, leaves shredded
- 200ml of chicken stock
- 100g of caster sugar
- 50g of egg white
- 50ml of water
Achiote oil
- 50g of dried achiote seeds
- 250ml of vegetable oil
- 50ml of extra virgin olive oil
Red cabbage purée
- 1/4 red cabbage, core removed
- 200ml of chicken stock
- 1 tbsp of vegetable oil
To serve
- 24 prunes
- 4 olluquito, halved
- 4 oca, halved
- 80g of Greek yoghurt, good quality
- edible flowers
- pea shoots
- corn shoots
SAVE RECIPE
Equipment
- Dehydrator
- Electric hand whisk
- Blender
- Barbecue
Method
1
Begin by making the red cabbage crisps. Pour the corn into a small saucepan and add just enough water to cover, then simmer until soft, drain and blitz to a smooth purée. In a separate pan, simmer the red cabbage in the stock until tender and drain, reserving the stock. Blitz to a purée, adding a little stock to loosen if required, and weigh out 290g
- 60g of corn
- 1/4 red cabbage, core removed
- 200ml of chicken stock
2
Meanwhile, prepare an Italian meringue base by heating the sugar and water together in a small saucepan over a medium heat. Whisk the egg whites until foamy and, once the sugar mixture reaches 121°C, slowly pour it into the egg whites. Increase the whisking speed until the mixture cools to room temperature
- 100g of caster sugar
- 50g of egg white
- 50ml of water
3
Weigh out 100g of meringue mixture, discarding the rest, and gently fold the corn and cabbage purées through the meringue until thoroughly combined. Spread a thin layer of mixture out across a silpat mat and transfer for a dehydrator at 53°C for 6 hours. Break into jagged pieces and store in an airtight container until ready to serve
4
Meanwhile, prepare the achiote oil. Gently warm the oils over a low heat and set to one side. Place the achiote seeds in a dry saucepan over a medium heat and toast carefully, ensuring they do not burn, until they release a nutty, pepper aroma
- 50ml of extra virgin olive oil
- 250ml of vegetable oil
- 50g of dried achiote seeds
5
Remove the seeds from the heat and add the warm oil to the pan, leaving to infuse for up to 1 hour until the oil has cooled and turned a vibrant red colour. Strain through a sieve or piece of muslin into a bottle and set aside
6
For the pork chop marinade, measure out 50ml of achiote oil and combine with the chicha, mixing well. Place the chops in a suitable container and pour over the marinade, then transfer to the fridge and leave to marinate for 2 hours (or overnight if preferred)
- 200ml of chicha, or light ale
- 4 pork chops, preferably organic, each weighing 180g
7
Meanwhile, prepare the red cabbage purée. Roughly shred the leaves and place in a pan along with the stock. Bring to a simmer and cook gently for 8–10 minutes, adding more stock if necessary, until the cabbage is tender and cooked through
- 1/4 red cabbage, core removed
- 200ml of chicken stock
8
Drain the cabbage, reserving the stock, and place in a blender and blitz until smooth. Add a little of the reserved stock to create a thick, smooth consistency, then stir and season well to taste. Add the oil and blitz again to emulsify until thick, setting aside until ready to serve
- 1 tbsp of vegetable oil
9
Remove the pork chops from the marinade and pat dry using kitchen towel. Arrange them on a large plate and leave at room temperature for 30 minutes
10
For the oca and olluquito bring a large pan of salted water to the boil and add the vegetables. Cook for 7 minutes, then drain and set aside until ready to serve
- 4 oca, halved
- 4 olluquito, halved
11
Heat a barbecue or char-grill until smoking hot. Sear the pork to achieve a good seal and dark brown colour, then turn and repeat on the other side, cooking a little longer according to preference. Finely dice 16 of the prunes and arrange these across the top of the chops
- 16 prunes
12
To serve, place a pork chop in the centre of each plate and add a quenelle of red cabbage purée alongside it. Spoon dots of Greek yoghurt onto the side of the plate and top each dot with pieces of oca, olluquito and the remaining prunes. Drizzle over a little achiote oil and garnish with pea shoots, corn shoots, edible flowers and the red cabbage crisps
- 80g of Greek yoghurt, good quality
- 8 prunes
- corn shoots
- edible flowers
- pea shoots
First published in 2016
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