PrintGascon-Style Grilled Pork
Like any cowgirl, Kate Hill loves to barbecue — especially with meats from the area’s local producers, which she throws on her beehive-shaped grill. Her recipe for Gascon-style grilled pork is as simple as it is delicious. For it, Hill uses a supersize pork chop with a loin in the center, but any lean pork chop will work.
INGREDIENTS:
Pork chops (as many as you’d like)
Gascon wet rub (recipe follows)
Miel de poivre (recipe follows)
DIRECTIONS:
Prepare the grill, and put the Gascon wet rub on the chops.
Cook the pork chops to your desired doneness (but be careful not to overcook).
Drizzle with miel de poivre.
Gascon Wet Rub
“This is an easy way to infuse the flavors of the southwest of France using Armagnac and fennel pollen, which is a lighter, more aromatic way to use fennel.”
— Kate Hill
INGREDIENTS:
¼ cup Armagnac (or bourbon)
2 teaspoons fresh fennel pollen*
Sea salt
Pepper
DIRECTIONS:
Splash a bit of the Armagnac onto the pork chop and massage it in a bit. Do this on both sides. Then rub in the fennel pollen, salt, and pepper. Let marinate for 30 minutes or so while the grill's heating up.
*If you can’t find fennel pollen locally, go to HYPERLINK "http://www.earthy.com" www.earthy.com.
Miel de Poivre
“This is magic in a jar — a miracle sauce that will change your life. Drizzle it on top of meats, cheeses, and fruits.”
— Kate Hill
INGREDIENTS
2 cups sugar
½ cup water
2 handfuls black peppercorns
1 large lemon
WHAT YOU DO
With a vegetable peeler, zest the lemon and put the pieces of rind aside. Juice the lemon and set aside.
In a medium-size saucepan, add the water and the peppercorns and bring to a boil, then cook 5 more minutes. Strain and reserve the peppercorns.
Add the sugar to the now dark-colored hot water, the lemon juice, and the rind pieces. Bring to a boil, stirring until the sugar is dissolved and the syrup is thick, about 5 minutes.
Add the peppercorns back to the syrup, and cook on low heat for another 5 minutes. Remove from heat, bottle, and enjoy!
