for 4 person

Smoke mix

75 g	smoke chips
3 tbsp	water
3 sprig	rosemary
3 sprig	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, squeezed
2 bunch	radishes, quartered
1 bunch	chervil, finely chopped
¼ tsp	salt
a little	pepper

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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