Ham-Cured Boneless Porterhouse Chop With Braised Red Cabbage And Lard Potato Puree Recipe

Name: Ham-Cured Boneless Porterhouse Chop With Braised Red Cabbage And Lard Potato Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds pork loin; 1 pound pork tenderloin boneless; equilibrium brine; TCM #1; 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

Servings: persons

4 pounds pork loin
1 pound pork tenderloin boneless
equilibrium brine
TCM #1
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 Puree: Boil potatoes, drain and mash with remaining ingredients.
4
To serve: Plate the Braised Red Cabbage and the Lard Potato Puree, then top with grilled Porterhouse chop.

2128

kcal

Calories

Fat

173

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 pounds pork loin, 1 pound pork tenderloin boneless, equilibrium brine, TCM #1, and more.

Yes, Ham-Cured Boneless Porterhouse Chop With Braised Red Cabbage And Lard Potato Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ham-Cured Boneless Porterhouse Chop With Braised Red Cabbage And Lard Potato Puree

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