THE PEPPER-CHARRED PORK

(Our Play on Grilled Pork with Massa de Pimentão)

THE PEPPER-CHARRED PORK

Ingredients: 4 Pork chops, 2 tbsp Massa de Pimentão, 1 tsp Garlic powder, 1 tsp Black pepper, 2 tbsp Olive oil, 1 tbsp White wine vinegar, 1 tsp Honey...

Ingredients

  • 4 Pork chops
  • 2 tbsp Massa de Pimentão
  • 1 tsp Garlic powder
  • 1 tsp Black pepper
  • 2 tbsp Olive oil
  • 1 tbsp White wine vinegar
  • 1 tsp Honey

Cooking Method

  1. The Coat Rub the pork with the pepper paste and spices; add a 10ml splash of water to ensure it sticks.
  2. The Rest Let the meat sit for 1 hour to allow the salt and smoke to penetrate the fibers.
  3. The Scorch Grill on high heat for 5 minutes per side until the fat is charred and blackened.
  4. The Marriage Whisk vinegar and honey; brush over the hot meat as it leaves the grill.
  5. The Final Flourish Top with fresh raw lemon segments and parsley.

Cuisine: Portuguese

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