From The Kitchen

Wood Grilled Pork and Green Tomato

Executive Chef Cassidee Dabney shared this dish as part of the 2018 Passing the Torch event. The annual event celebrates great food, wine and the incredible members of the culinary and hospitality community who share their passions at the table and beyond each day. We love sharing memorable meals with our guests, and we invite you to share a taste of that with this recipe.

Enjoy this delicious, savory entrée from Chef Cassidee, featuring charred tomatoes, sautéed mushrooms and herb marinated pork. This dish is great for lunch or dinner!

WOOD GRILLED PORK AND GREEN TOMATO

BROTH:
2 pounds pork shoulder meat, or pork trim
1 onion, large dice
1 carrot, cut into coins
1 stalk of celery, cut into 1 inch pieces
6 cloves of garlic
1 bunch of thyme
1 quart fresh sassafras leaves
Dice and brown pork shoulder in rondo. Add vegetables and allow to lightly caramelize. Top with water to cover and let simmer for about an hour. Take off heat and add thyme and sassafras. Let steep for 5 minutes and strain.

PORK:
Bone-in pork loin
Enough brine to cover
½ cup rosemary
½ cup thyme
½ cup minced garlic
2 cups oil
Salt and pepper to taste
Brine pork shoulder for 1 hour. Remove from brine and pat dry. Combine herbs, garlic and oil to make a marinade. Rub the pork down with the marinade and season heavily with salt and pepper. Grill over low heat until cooked to your liking.

GREEN TOMATOES:
Thinly slice green tomatoes and toss in oil and salt. Grill over high heat just to char.

HEN OF THE WOODS MUSHROOMS:
2 small clusters of fresh hen of the woods mushrooms
4 ounces diced braised pork belly (diced thick cut bacon also works)
Salt to taste.
Render pork belly over medium heat until crispy. Remove pork from pan, leaving the rendered fat. Sauté mushrooms in pork fat until lightly browned. Season to taste.

SAUCE:
1 quart broth
6 ounces butter
Salt and lemon juice to taste
1 small bundle of chives, thinly sliced
Optional: 1 tablespoon lemon basil buds
When it’s time to serve, reduce broth by half in a pan and mount with butter. Season with salt and lemon juice. Finish with chives and lemon basil buds.

TO PLATE:
Place grilled green tomatoes in the bottom of the bowl or platter. Spoon mushrooms and pork belly over tomatoes. Pour sauce over mushrooms with golden oregano leaves.

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