Pork Coppa with Pickled Cherries & Smoked Chili Jam
Can’t go wrong with pork and fruit. The acidity of the pickled cherries helps cut through the richness of the pork. The chili jam offsets the sweetness of the cherries (don’t let the word “jam” fool you). Everything in harmony. The condiments can be made a few days in advance and are nice to have up your sleeve.
Serves 2
INGREDIENTS
For the pork coppa
2 (8-ounce) pork coppa steaks (see note)
For the pickled cherries
1 pound red sweet cherries, halved and pitted
½ cup water
¼ cup cider vinegar
2 tablespoons sugar
For the smoked chili jam
1 onion, small dice
6 garlic cloves, minced
1 red bell pepper, diced
6 smoked and dried Hatch or chipotle chilis, stems and seeds removed
¼ cup neutral oil
1 tablespoon honey
To serve
Italian or Thai basil leaves
Cilantro flowers (optional)
Extra virgin olive oil
METHOD
Season the pork. Liberally season all surfaces of the pork with salt. This is best done the day before, so the meat has a chance to dry brine.
Make the pickled cherries. Heat the water, vinegar, and sugar, along with a big pinch of salt, until dissolved. Allow to cool to room temperature. Place the cherries in a mason jar and pour the brine over. This will keep in the fridge for several weeks.
Make the chili jam. Place the dried chilis in a heatproof container and cover with hot water. Soak for 5 minutes, then strain. Add the oil, bell pepper, and onion to a medium pot and cook over medium-high heat until deeply caramelized. Add the garlic and cook for a few more minutes. Allow the mixture to cool slightly, then add it to a blender with the honey, soaked chilis, and a big pinch of salt. Blend until smooth. You can add a splash of water if it’s a bit stiff. Season to taste with honey and salt. Keep in the fridge for up to two weeks.
Cook the pork. Heat a large skillet over medium-high heat. Add a thin layer of oil. Pat the coppas dry with a paper towel, then place in the skillet. Cook the pork until the internal temperature is 130-135°F, about 5 minutes per side. Transfer the pork to a clean tray to rest for 10 minutes.
Plate. Slice the pork against the grain and arrange on the plate. Add a dollop of chili paste and scatter some pickled cherries around the pork. Dress the pork with a little bit of the cherry pickling liquid. Top with basil leaves and cilantro flowers. Drizzle the cherries and basil with a little olive oil.
Note: Coppa, or pork neck, is a cut that we love. It’s really well marbled and often more economical than pork chops. Your best bet is to ask your butcher for it. Pork chops also work well here.
FURTHER READING
