Menapian pork chop Tomapunk perfectly grilled and roasted
Ingredients for 2 people
1 pork chop (approx. 500 g per piece)
1 tbsp olive oil or butter
salt
pepper
1 lemon
Preparation
Prepare the meat: Rinse the pork chop with cold water and pat dry with kitchen paper. Season both sides with salt and pepper.
Grill: Heat the olive oil or butter in a pan at medium to high temperature. Grill the chop for about 3-4 minutes on one side until golden brown. Turn over and fry the other side for 3-4 minutes and cook in the oven until the desired core temperature (internal temperature of at least 63 °C).
Let rest: After frying, take the chop out of the oven and place on a plate. Cover with aluminum foil and let rest for about 5 minutes so that the juices distribute throughout the meat.
Freshly made ajvar goes well with this, it's simple and super tasty.
Ingredients
3-4 red peppers
2-3 cloves of garlic
1-2 tablespoons of olive oil
1 teaspoon of vinegar (wine vinegar)
salt
pepper
chili
peppermint
Preparation
Roast the peppers: Roast the peppers in the oven at 200 °C until the skin blisters and burns slightly (approx. 20-30 minutes). Alternatively, you can roast the peppers over an open flame if you have a grill or a gas stove.
Remove the skin: Take the roasted peppers out of the oven and place them in a bowl. Cover with cling film so that they steam and the skin can be removed more easily.
After about 10 minutes, peel off the skin and remove the seeds.
Puree the ingredients: Put the flesh of the peppers in a food processor. Puree together with the garlic, olive oil, vinegar, salt, pepper, chili and a little peppermint until a homogeneous mass is formed.
Dierendonck history and tradition: The name Dierendonck has stood for high-quality meat since 1942. This indicates a long tradition and experience in meat processing.
Values: Dierendonck attaches importance to three central values: craftsmanship, soil and passion. This shows that the company pays attention to traditional production methods, quality of ingredients and the love of meat processing.
Own breeding and exclusive cattle breeds: Dierendonck runs its own breeding and searches for exclusive cattle breeds throughout Europe. This underlines the commitment to the origin and quality of the animals.
Control and monitoring: The company monitors and accompanies its products "from the pasture to delivery", which indicates comprehensive quality control. The close contact with the breeders shows that the origin of the animals is important.
Selection, maturing and cutting: The strict selection of animals, the optimal maturing and cutting of the meat are crucial to ensure the quality and distinctive character of each piece of meat.
The designation "meat sommelier" indicates that the Dierendonck family is proud of its expertise and knowledge in meat processing. Dry aged from Dierendonck's maturing rooms, delivered directly to your door. Craftsmanship, terroir and passion are key values at Dierendonck.
Nice to know:
The Menapian pig (Sus scrofa brachyceros), also known as the Menapian wild boar, is a subspecies of the wild boar (Sus scrofa). It is native to Europe and has been widespread in Belgium and the Netherlands for over 2000 years. The Menapian pig is characterized by its characteristic body size and robust stature. It has a dark, bristly coat color and striking tusks. The Menapian pig lives mainly in forests and prefers mountainous regions. It is an omnivore and feeds on grasses, roots, fruits, insects and small vertebrates. The Menapian pig is usually nocturnal and spends the day in shelters such as holes in the ground or dense bushes. Reproduction occurs through mating, with sows usually giving birth to litters once a year. The young, also called piglets, have a striped coat pattern that will fade over time and eventually disappear. The Menapian pig plays an important role in the ecosystem by digging up the soil and helping to spread seeds. However, it is also under observation in some regions because it can cause damage to agricultural land.
The ingenious tomapunk (tomahawks) of the original breed of the Menapii pig are not only an eye-catcher, but also impress with their unique taste. It is a sub-breed of the wild boar and has a strong taste of its own. Remove from the vacuum and let stand for 5-10 minutes. The smell will then return to normal.
