Malted Pork Chops
4 bone-in pork loin chops
40g light malt powder
20g crushed malt
½ butternut squash, peeled and seeds removed
1 spring cabbage, quartered and washed
freshly ground black pepper
juice of 1-2 lemons
20 baby potatoes, cooked until tender
20g cornichons, finely diced
1 Tbsp parsley
Light the coals of the Fusion BBQ. Rub a little grapeseed oil onto each pork chop and season with salt. Once the coals are ready, sear both sides of the pork chops until they are golden and caramelised, and the fat has crisped. Remove from the grill and place onto a cooling rack set over a tray and allow to rest for 10 minutes. The temperature should read 60°C when probed.
Use a sharp knife to remove the crispy layer of fat from each chop and roughly chop. Set aside to use later. Dust the malt powder and crushed malt evenly on both sides of all four chops. If any juices run when the chops are resting, keep this aside for use later.
While the pork chops are resting, carefully slice the butternut squash 2mm thick using a mandolin. Drizzle grapeseed oil over the butternut and the cabbage and season with salt. Grill the cabbage quarters on the hot grill for 5 minutes until charred and wilted. Add the butternut squash slices and grill for 2 minutes on both sides. Place the cabbage and butternut into a bowl and season with freshly ground black pepper and a generous squeeze of lemon juice.
Place the cooked baby potatoes on the hot grill and reheat them, cooking until charred.
Combine the cornichons with the reserved crispy skin pieces set aside earlier. Finely chop the parsley and stir into the mixture, along with one tablespoon olive oil. Season with salt and freshly ground black pepper and a squeeze of lemon juice, to taste.
To finish, return the pork chops to the hot grill for 30 seconds each side, to re-heat and caramelise the malt. Serve the chops on top of the charred cabbage and butternut squash. Make a small incision in each potato and fill the little opening with the crispy fat mixture. Serve alongside the chops and vegetables. The reserved resting juice can be whisked with a tablespoon olive oil and a squeeze of lemon juice and drizzled over the plated dish.