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Perfect grilled pork
Chef Michael Hunter shares the perfect fall BBQ recipe.
SERVES
4
TO
5
Ingredients
For the pork chop brine:
- 4 pork chops
- 1 liter water
- 1 liter ice cubes
- 1/2 cup salt
- 1/2 cup sugar
- 1/2 bunch thyme
- 4 bay leaves
- 4 cloves chopped garlic
- 1 shallot chopped
- 1 teaspoon allspice
- 1 teaspoon clove
- 1/4 teaspoon chilli flakes
For the roasted yams:
- 4 medium sized yams
- 2 tablespoons olive oil
- 2 teaspoons sea salt
For the green beans:
- Green beans
For the roasted spaghetti squash:
- Spaghetti squash
- 2 tablespoons butter
- 1 teaspoon salt
For the mostarda:
- 2 large honey crisp apples diced
- 1 small cooking onion diced
- 3/4 cup dried cranberries
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 1 tablespoons mustard seeds
- 1 whole star anise
- 1 cinnamon stick
- 1 teaspoon green cardamom
- 1 teaspoon salt
Directions
For the brine:
- Bring all ingredients except pork chops and ice to a boil.
- Remove from heat and add the ice cubes.
- When fully cooled soak pork chops in the brine over night. This is imperative for juicy pork (Works with chicken and turkey too)!
- Remove from brine and pat dry before grilling
For the yams:
Start with four medium sized yams, peeled and sliced into wedges. Toss with two tablespoons olive oil and two teaspoons sea salt. Roast at 400 degrees F until caramelized.
For the green beans:
Trim the ends and blanch until tender.
For the spaghetti squash:
- Scoop out seeds.
- Brush with two tablespoons of melted butter and season with one teaspoon of sea salt.
- Roast skin side up until fork tender at the same time as sweet potatoes.
For the mostarda:
- Cook all ingredients in a pot until liquid is reduced
- Finish with two tablespoons of mustard oil.
