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Backbone muscle pork cut with toast and dark beer spread
55—65 Min
This particular backbone muscle pork cut has a rather interesting name in German: It is known as "Fledermaus", the German word for "bat", due to its similar appearance to the animal. Don't let the name put you off — this cut of meat is extremely succulent! We marinate our chops with Grill Smoked and serve them with toasted bread with a hearty, aromatic dark beer spread.
Ingredients 4 Portions
- 4 pcs.Backbone muscle pork chop, 200 g (7.05 oz)
- 2 tsp.Sunflower oil
- 4 tsp.Mustard, spicy
- 2 tsp.Paprika Special Sweet
- 3 tbsp.Grill Smoked Seasoning Mix
For the toast and spread
- 4 Dark rye bread, sliced
- 200 gHam
- 50 gGouda
- 3 pcs.Pepperoni
- 0.5 pcs.Onion
- 3 tbsp.Curd cheese
- 125 mlBeer, dark
- 0.5 tsp.Paprika Special Sweet
- 1 tsp.Parsley, Chopped
- 1 pinchSea Salt, Coarse
- 1 pinchChili Chipotle, Smoked
Preparation
- 1
Combine the Kotányi Grill Smoked, paprika, oil and mustard. Rub this well into the backbone muscle pork chop, place in a sealed container and leave for at least one hour. Around two hours before grilling, take this out of the refrigerator and allow it to get to room temperature.
Hint:
Leave this in the refrigerator overnight.
- 2
To make the beer spread, finely chop the ham, pepperoni, cheese and onion. Add the curd cheese and dark beer and mix this into a creamy paste. Add herbs and season to taste.
- 3
Toast the dark rye bread on both sides on the grill. Spread a generous layer of the mixture on one side of the toasted bread and grill this over indirect heat at 200°C (392°F) for 10 minutes.
- 4
Grill the backbone muscle pork chop on both sides over direct heat for 5 minutes. Then move the meat to one side and leave it to rest for 10 minutes over indirect heat.
- 5
Slice this into strips using a sharp knife and serve with the toast and gratinated dark beer spread.
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