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Barbecued Pork Chop with Apple & Endive

by Marcus Wareing​​​​​​​

Main Medium ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 3 hours

INGREDIENTS

PORK CHOPS AND RIBS
4 pork chops, brined in a 5% brine, (5g salt per 100ml of water) for one hour

1 rack of pork short ribs

2 shallots

1000ml of apple juice

1 knob of fresh ginger

1 red chilli

2 garlic cloves

1/2 tsp coriander seeds

1 star anise

1 cinnamon stick

1 tsp allspice powder

1 tbsp of peppercorns

salt

pepper

BARBECUE SAUCE
140g of ketchup

1 tsp black treacle

1 tsp Worcestershire sauce

1 tbsp of wholegrain mustard

1/2 tsp sweet smoked paprika

1/2 tsp hot smoked paprika

1 dash of Tabasco

1/2 lemon, juiced

1 garlic clove, finely chopped

1 pinch of salt

black pepper, freshly ground

APPLE PURÉE
2 Braeburn apples

2 tbsp of honey

3 sprigs of lemon thyme, leaves picked

1 tbsp of vegetable oil

ENDIVE
2 white endive

100ml of chicken stock

1 knob of butter

METHOD

1. Begin this barbecue pork recipe by making the sauce. For the barbecue sauce, combine all the ingredients together and mix well. Set aside

2. For the apple purée, preheat the oven to 165°C/gas mark 3.5. Cut the apples into quarters and lay on a baking tray, cover with the honey, lemon thyme and oil. Place the baking tray in the oven and cook until the apples are golden

3. Transfer the apples to a blender and blend into a purée. Pass through a fine sieve and set aside in the fridge

4. For the ribs, place all the spices, peppercorns, shallot, garlic and apple juice in a pan. Bring to the boil. Once boiling, reduce to a gentle simmer and add the ribs. Cover and cook over a low heat until the meat is tender, approximately 2 hours.

5. Once the meat is tender, remove from the stock and set aside. Bring the stock to the boil and reduce to the consistency of a syrup, add to the barbecue sauce

6. Cut the ribs into single bones and use a pastry brush to coat the bones in the barbecue sauce. Set aside

7. Preheat the oven to 180°C/ gas mark 4. Cut the endive into quarters lengthways and sear in a pan with a knob of butter until well coloured. Add the chicken stock and transfer to the oven and cook for 6-8 minutes or until tender, do not turn the oven off

8. Heat a grill or light a barbecue. Season the pork chops with salt and pepper and grill on both sides until golden brown all over, the chops are best served slightly pink in the middle. Allow to rest

9. Warm the ribs in the oven along with the apple purée. Serve the ribs and apple purée with the grilled pork chops and endive