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


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Smoke mix

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

To brown

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

Radish vinaigrette

2tbsp balsamic vinegar
3tbsp olive oil
1 garlic clove, pressed
2bunches radishes, quartered
1bunch chervil, finely chopped
¼tsp 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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