Pork Until Forking Tender!

The boom of 'pulled pork' thanks to Adam Richman & co has got me salivating at the very thought of tucking into a burger with the melting pork slathered on top. Accompany this by supping a bottle of Goose Island wheat beer which I did in London last weekend at Lucky Chip vs. The Player Bar and stick a fork in me I'm done! 

I had some pork chops and wanted to marry them with BBQ sauce so I created this little number. It's not quite 'pulled' as that requires something on the bone like shoulder or ribs but it does turn the chops very tender indeed. For sides I have puckered it up with sweet potato and rosemary tempura chips, and a classic slaw. Don't forget the bottled beer. God bless America!

The BBQ sauce marinade (for 8 chops): 

400ml Passata  

200ml Water

100ml Tomato ketchup

4 Tbsp. Worcestershire sauce

4 Tbsp. Soft brown sugar

2 Tsps. Smoked Paprika

2 Tsps. English mustard

2 Tsps. Salt

1 Tsps. Chilli Powder

Mix all the ingredients together in a saucepan and simmer for 15 minutes. Set aside. 

For the chops:

8 Pork chops 

Oil 

Salt & Pepper

BBQ sauce

Preheat your oven to 150c. Rub one side of each chop with the oil and season with the salt & pepper. Ideally get a griddle or griddle pan (a frying pan will do) smoking hot and place each chop oil side down. You probably have to do this in 2 or 3 batches as overcrowding the pan will drastically lower the temperature and the will not sear. 

Now oil and season the bare side of the chop while the other side is searing. Once the first side is coloured nicely, turn and when that side is done using tongs colour the fat on the sides. Once all the chops are done, lay them in a large roasting dish, overlapping slightly with the fatty rind raised up. Take the BBQ sauce and make sure the chops are completely covered and pour the rest of the sauce around the dish. 

If your dish has a lid use this or cover with foil and place in the oven for 2 hours. After the 2 hours uncover and cook for a further 15mins. 

Sweet potato & rosemary tempura chips: 

Tempura Batter

1 egg

250ml Ice cold sparking water

115g Plain flour

Pinch of Bicarbonate of soda

In a large bowl beat the water and egg together until frothy. Then beat in the flour and Bicarb until you have a smooth batter. 

1Tsp. Garlic Granules or puree

1 large sprig of rosemary, chopped (1Tbsp approx.).

Stir the garlic and rosemary and garlic into the batter. 

Heat your deep fat fryer to 190c. Cut the sweet potato into French fry (You can keep the skins on if you like) or potato chip discs, whatever takes your fancy. If your fryer is small you will have to do the chips in batches. It is very important not to overcrowd your basket as the batter will make them stick together. If you are confident enough take out the basket and fry them this way, but be very carefully when placing and removing the chips from the hot oil. Drain them on kitchen paper and place each batch to keep warm in the oven. This will also keep them crisp. 

The Slaw:

This can be made well in advance. 

½ Small white cabbage or ¼ of a large

1 Red onion

1 Medium carrot

1 Crisp red apple

4Tbsp. Mayonnaise 

4Tbsp. Sour cream

1Tsp. Horseradish

1Tsp. English mustard 

Salt & pepper

In a large bowl mix together the mayo, cream, horseradish, mustard and salt & pepper. Finely slice the cabbage, onion and grate the carrot and apple. Place them in the bowl and mix together until well combined. Check the seasoning, add more salt & pepper if necessary and place on the table or in the fridge until needed. 

To Finish:

When the chops have finished cooking, place them on a plate and keep warm in the oven. Now, tilt the roasting dish and try and spoon out any excess pork fat, being careful not to lose any sauce. If the sauce has dried a little and gone sticky just add a little boiling water, stir until the sauce comes together again, ‘cleaning’ dish as you go. Pass the sauce through a sieve and reserve.  

Plate up the pork chops and spoon the sauce over the top, and place the tempura chips on top. Serve them up with the slaw at the table and some soft sub or Scottish rolls. And don’t forget the beer!