Pork Chop alla Griglia
Green Garlic Luganega, Hot Honey Agrodolce, Radicchio Marmalade, Onion Sprouts, Fried Rosemary
Chef Nick Dugan of Sorelle | Charleston, SC
Adapted by StarChefs | october 2024
INGREDIENTS
Green Garlic Luganega:
Yield: 10 kilograms
8 kilograms diced pork shoulder
1 kilogram sliced green garlic, sautéed
198 grams kosher salt
56 grams dextrose
56 grams toasted fennel seeds
14 grams ground Spanish paprika
300 grams chopped parsley
Pork:
Yield: 2 servings
2½ pounds brown sugar
1½ kilograms kosher salt
1¼ kilograms sliced shallots
500 grams crushed garlic
125 grams thyme
125 grams rosemary
50 grams toasted black peppercorns
5 grams bay leaves
24 ounces pork chops
Hot Honey Agrodolce:
Yield: 2 liters
2 liters honey
½ liter Calabrian chile paste
45 grams kosher salt
30 grams MSG
5 grams ground black pepper
12 cloves garlic, crushed
6 dried Calabrian chiles, charred
Radicchio Marmalade:
Yield: 3 liters
250 milliliters olive oil
3 kilograms sliced red onions
3 kilograms sliced radicchio, charred
300 grams chopped garlic
750 milliliters red wine
200 milliliters balsamic vinegar
400 grams granulated sugar
100 grams kosher salt
25 grams ground black pepper
500 grams chicken jus
12 grams orange zest
To Assemble and Serve:
Yield: 1 serving
12 grams kosher salt
3 grams ground black pepper
5 grams onion sprouts
Maldon salt
3 grams fried rosemary
METHOD
For the Green Garlic Luganega:
In a mixing bowl, combine pork, green garlic, salt, dextrose, fennel, and paprika. Transfer to an airtight container and refrigerate overnight. The next day, using a meat grinder fitted with a coarse die, grind meat mixture. Transfer mixture to the bowl of a stand mixer fitted with a paddle attachment. Add parsley and mix 1 minute on low speed. Working in batches, add 960 grams cold water. Increase speed to medium and mix additional 20 seconds. Using a sausage stuffer, stuff mixture into sheep casings. On a work surface, roll sausage into a pinwheel shape. Secure using a 4-inch metal skewer. Transfer to a parchment-lined sheet tray. Cover with parchment paper and refrigerate.
For the Pork:
In a stock pot over medium-high heat, bring all ingredients, except pork, to a boil. Reduce heat and let simmer 10 minutes. In a large nonreactive container, add 12.5 liters ice and 12.5 liters water. Pour hot brine into ice water. Let cool completely. Submerge pork in brine. Let sit 4 hours at room temperature. Remove pork and transfer to an airtight container. Refrigerate.
For the Hot Honey Agrodolce:
In a saucepan over high heat, add all ingredients. Cook until mixture begins to bubble. Reduce heat and cook 15 minutes, stirring occasionally. Once mixture has thickened, remove from heat and let cool to room temperature. Transfer to an airtight container and reserve.
For the Radicchio Marmalade:
In a rondeau over medium-high flame, heat oil. Add onions and sweat until soft and translucent. Stir in charred radicchio and garlic. Deglaze pan with wine and vinegar. Stir in sugar, salt, and pepper. Reduce heat to medium and cook until liquid has reduced to a syrup-like consistency, stirring occasionally. Add chicken jus and orange zest. Let simmer 15 minutes, then remove from heat. Taste and adjust seasoning. Let cool.
To Assemble and Serve:
Heat and prepare a grill. On a work surface, season Pork with salt and pepper. Grill Pork 7 minutes on each side. Baste with Hot Honey Agrodolce, turning Pork frequently. Once each side of Pork is evenly charred and internal temperature reaches 138°F, remove from grill and transfer to a wire rack. Continue to baste Pork with Hot Honey Agrodolce. Grill Green Garlic Luganega until charred on both sides, then baste with Hot Honey Agrodolce. Once internal temperature of Green Garlic Luganega reaches 150°F, transfer to the wire rack with Pork. Set aside. In a small saucepan over medium flame, heat 40 grams Radicchio Marmalade. On a work surface, slice Pork in half. Slice Green Garlic Luganega in half. Set aside. Place warm Radicchio Marmalade in the center of a serving plate. Top with 1 half Pork and 1 half Green Garlic Luganega to form a circle. Arrange onion sprouts around plate. Garnish with salt and fried rosemary.
