CRISP FRIED PORK
Barbecue method: 50/50 heat grilling
Temperature: Approx. 180 °C
800 gr. pork strips
600 gr. Jerusalem artichoke
1 piece of garlic
300 gr. frozen green peas
½ ltr. cream
A bit of butter
2 dl. water
1 chicken stock cube
A bit of parsley
Salt and pepper
Jerusalem artichoke cooked in cream:
Rinse the artichokes with water and slice them into wedges. Slice one onion as well. Light up your barbecue using the 50/50 method by arranging your briquettes in one side of the kettle grill. Place a drip pan with a bit of butter on top of the heat (the side with the briquettes) and roast the onion and artichokes. Add cream, let it cook for approx. 10 minutes and then move the drip pan to the other side of the grill. Let it cook for approx. 50 minutes – add salt and pepper as needed.
Crisp fried pork:
Start by browning the pork (on the briquette side) – be careful not to burn it. Move the pork to the other side as well and let it cook for approx. 30 minutes.
Green pea puree:
When the rest of the food is almost done, place a drip pan with the peas, 1 sliced onion, 1 piece of crushed garlic and hot chicken stock on the barbecue grate (briquette side). Let is cook for 5-8 minutes before mixing it all in a blender – apply salt and pepper as needed. We prefer the puree to be a bit coarse.
Boiled potatoes make a perfect accompaniment to this dish.
Click on the tap “Grill methods” to see directions for the 50/50 method.