Ham-cured Boneless Porterhouse Chop With Braised Red Cabbage and Lard Potato Puree
Prep Time: 105 minutes
4 pounds pork loin
1 pound pork tenderloin (boneless)
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.