Ham-cured Boneless Porterhouse Chop With Braised Red Cabbage and Lard Potato Puree

Servings: 4
Prep Time: 105 minutes


4 pounds pork loin

1 pound pork tenderloin (boneless)

equilibrium brine

pink salt

bay leaves (as needed)

peppercorns (as needed)

allspice berries (as needed)

cinnamon (as needed)

2 pounds salt pork (diced)

2 heads red cabbage (shredded)

3 Granny Smith apples (diced)

3/4 cup white wine vinegar

3/4 cup red wine vinegar

1 cup brown sugar

1 red onion (minced or finely sliced

salt (to taste)

pepper (to taste)

5 pounds potatoes (diced)

2 cups lard (rendered)

2 tablespoons horseradish (grated)

1/2 cup garlic (roasted)

1. For the Pork: Tie pork loin and tenderloin together to make Porterhouse. Combine remaining ingredients and brine pork overnight. Cold smoke for one hour at 90°F, finish on the grill over direct heat until 145°F.

2. For Braised Red Cabbage: Render the salt pork in large pot until browned. Add remaining ingredients and cook down cabbage until desired consistency.

3. For the Lard Potato Purée: Boil potatoes, drain and mash with remaining ingredients.

4. To serve: Plate the Braised Red Cabbage and the Lard Potato Purée, then top with grilled Porterhouse chop.

Courtesy of the National Pork Board, Des Moines, Iowa.