Smoked pork breast

Smoked pork breast

Total: 3 hr 10 Min. | Active: 40 Min.
lactose-free, gluten-free
Nutritional value / people: 758 kcal
, Fat: 62 g
, Carbohydrate: 4 g
, Protein: 46 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Smoke mix

75 g smoke chips
3 tbsp water
3 sprigs rosemary
3 sprigs sage

To brown

1 tbsp olive oil
1 ⅕ kg pork breast with rind, ordered in advance from butcher, rind scored crosswise
1 tsp salt
a little pepper
1 tbsp olive oil
1 tsp honey
½ tsp paprika

Radish vinaigrette

2 tbsp balsamic vinegar
3 tbsp olive oil
1 garlic clove, pressed
2 bunches radishes, quartered
1 bunch chervil, finely chopped
¼ tsp salt
a little pepper
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How it's done

Smoke mix

Place the wood chips, water, rosemary and sage in a bowl, mix well, leave to stand for approx. 30 mins.

To brown

Heat the oil in a frying pan. Season the meat, brown all over for approx. 8 mins., only turning when a crust has formed, remove. Mix the oil, honey and paprika, brush the meat with the marinade.

To grill

Drain the wood chips, place directly on the embers. Place the meat on the grill, cover and grill indirectly over/on a low heat (approx. 140 °C for approx. 1½ hrs., the core temperature should be approx. 90°C.

Radish vinaigrette

Mix the balsamic with all the other ingredients up to and including the chervil, leave to infuse for approx. 30 mins., season.

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