089/18 – Mangalitza T-Bone Pork Chops:
Some time back I ate some incredible pork at the original Pitt Cue. Why was it so good? It was Mangalitza pork which is often described as “The Kobe Beef of the Pork World”. It’s usually got a high fat content and is highly marbelled but most importantly it tastes fantastic! When Olly from Rogers and Son phoned me to say he had some I knew I had to have it! First up Mangalitza T-Bone Pork Chops.
As I had enjoyed the Pitt Cue dish so much it was only natural to cook from the Pitt Cue book which is currently £17.39 on Amazon.
Very hard to source and this will be limited availability at Rogers and Son. If they have some in stock it’s £28 per kg.
I do love to know what my meat is, where it’s come from, how it was raised etc. Have a read of what Olly sent me:
Your pig is a pedigree blonde mangalitza, bred at Penlan Farm from pure pedigree stock supplied by Christoph and Isabell Wiesner’s farm in Austria. Our pigs live outdoors, and for at least 18 months, to yield meat with outstanding flavour. The pigs are fed a totally natural, soya and GM free diet comprising whey, cheese, fruit, vegetables and brewers’ grains all of which we source locally. The pigs are slaughtered at the small family run Cig Oen Caron abattoir at Tregaron and are transported with great care by Peter Mitchell’s Black Mountain Foods chilled distribution.
I love reading information like that. Try and get that from your local supermarket!
Very simple prep. I cut the skin off the outside then sliced into the fat at regular intervals and salted it up then added black pepper.
My Kamado Joe is full of Oxford Charcoal Oak at the moment so I lit it in a couple of places and left it to get to about 200/250c. Once at temperature I placed the Pork Chops over direct heat for 10 minutes, moving it every 30 seconds and also flipping it over.
It was now time to try and crisp up the fat a bit more. I placed the chops fat side down on the cooler side of the grill but slotted a skewer through them to help them stay upright. They only had a couple of minutes like this.
Time to Rest:
Thermapen to the rescue! Once the internal temperature hit 53c I took the meat off to rest for 10 minutes before slicing it. Glorious!
Folk get excited when they see pink pork, I have explained my thoughts on this previously but I will paste it below also:
The FSA advise you cook pork to 75C as Trichinosis is killed at 59C and various other bugs should be killed by the time you hit 75C but in my mind if you are cooking a quality bit of meat where you know the origins of it then I am happy to take it off at 60C. If you buy your meat from a supermarket or if it’s imported meat I would take it higher but it will probably dry the meat out, especially pork. Better to buy some quality, outdoor reared UK meat and cook it lower.
In this case the recipe says to take it off at 53c and leave it to rest. I would imagine it hit about 59c by the time I ate it but the quality of the meat can’t be argued and at that low temperature it was so juicy which helped retain the fantastic flavour.
This totally blew me away. It was a pork chop but it tasted a bit like a great steak. The flavour was immense and the meat was so juicy. A very basic cook with just salt and pepper on but my goodness, what a meal!
I can’t speak highly enough about this, it’s an absolute treat. Try and get hold of some from Olly!
|Kamado Joe Big Joe
|Oxford Charcoal Oak
|No major changes
If you like the look of this recipe you can buy the book for £17.39 on Amazon.