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Recipe of the week: grilled pork with stone fruit and burrata

Written by:
Written by:
Recipe of the week: grilled pork with stone fruit and burrata

If you’ve fired up a wood grill, make this simple, but memorable, lunch. I also like to throw a few branches of rosemary onto the hot wood coals to give the smoke a great flavour.

Serves 4
4 centre-cut loin pork chops
Juice of 1 lemon
4 small thyme sprigs and the leaves of 2 sprigs
4 rashers of Parma ham
2 peaches, pitted and cut in half 2 nectarines, pitted and cut in half
2 apricots, pitted and cut in half
Olive oil, for brushing
60g pine nuts
500g burrata di bufala or buffalo mozzarella
Extra-virgin olive oil, for drizzling
A bunch of fresh basil, leaves torn
A bunch of fresh mint, leaves finely chopped
Flaked sea salt and freshly ground black pepper

You’ll need to arrange the embers in your grill so that you leave an area where you don’t have any direct heat. Where the embers are, you want a flame-free, even heat at a temperature where you can hold your hand comfortably over the grill for three or four seconds. Sear the pork over the direct heat of the embers on the hottest part of the grill for two minutes on each side, then move them over to the ember-free area of the grill.

Squeeze the lemon juice over the pork chops and add salt, pepper and the thyme sprigs. Put the ham over the hot area of the grill for 20 seconds or until wilted and lightly crisp. Peel off the ham and drape it over the pork chops. Let the chops cook through gently over the low heat.

Brush the fruit halves with olive oil and season with salt, pepper and thyme leaves. Put them onto the hot area of the grill, cut side down (this will take three to four minutes). Turn and grill on the other side, just to soften them, for two minutes.

Remove everything from the grill and leave it to rest for a few minutes. Toast the pine nuts in a baking tray over the grill for two to three minutes. Keep tossing them, and remove them from the heat as soon as they start to colour.

Tear the burrata over the grilled fruit and drizzle with extra-virgin olive oil. Garnish with the toasted pine nuts, basil and mint. Season with salt and serve on a big plate.

Taken from The Hidden Hut by Simon Stallard
Read the book review here

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