Ham-cured Boneless Porterhouse Chop With Braised Red Cabbage and Lard Potato Puree

Pork Foodservice


  • 4 pounds pork loin
  • 1 pound pork tenderloin (boneless)
  • equilibrium brine
  • TCM #1
  • bay leaves (As needed)
  • peppercorns (As needed)
  • allspice berries (As needed)
  • cinnamon (As needed)
  • 2 pounds salt pork (diced)
  • 2 heads red cabbage (shredded)
  • 3 Granny Smith apples (diced)
  • 3/4 cup white wine vinegar
  • 3/4 cup red wine vinegar
  • 1 cup brown sugar
  • 1 red onion (minced or finely sliced)
  • salt (To taste)
  • pepper (To taste)
  • 5 pounds potatoes (diced)
  • 2 cups lard (rendered)
  • 2 tablespoons horseradish (grated)
  • 1/2 cup garlic (roasted)


  1. For the Pork: Tie pork loin and tenderloin together to make Porterhouse. Combine remaining ingredients and brine pork overnight. Cold-smoke for one hour at 90 F, finish on the grill over direct heat until 145 F.
  2. For Braised Red Cabbage: Render the salt pork in large pot until browned. Add remaining ingredients and cook down cabbage until desired consistency.
  3. For the Lard Potato Purée: Boil potatoes, drain and mash with remaining ingredients.
  4. To serve: Plate the Braised Red Cabbage and the Lard Potato Purée, then top with grilled Porterhouse chop.
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