Grilled Berkshire Double Pork Chop

Executive Chef Braden Reardon of NYY Steak prepared Grilled Berkshire Double Pork Chop in the Good Day Cafe.

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RECIPE: Pork Brine 

    8 g fennel seed
    6 g star anise
    15 g cinnamon stick
    10 g coriander
    20 g white pepper
    20 g black pepper
    3 g chili flakes
    2 onions, chopped
    3 lemons split
    20 cloves garlic
    1 bunch thyme
    10 bay leaves
    12 qts water
    2 cups honey
    1 pt sugar
    1 qt salt

Procedure:

Toast all aromatics on low heat till strong smell. Combine all other ingredients in a pot and simmer for 1 hr. Chill down till below 40 degrees and then place over pork for 12-14 hrs. The brine can be used 2 times. After pork is out of brine cook in duck fat at 225 degrees till an internal temperature of 110 is reached. Let the pork rest in the fat for 30 minutes and then chill down in the walk-in for 2 hours and the portion as a double cut. The duck fat then gets strained and reused 5-6 times

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