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Parsley and Bread Gnocchi with Pork Chop, Smoked Tomato Broth
- Steps
- Ingredients
Steps
- Preheat hibachi with coals
- For the smoked tomato broth, remove tomatoes from the vine and reserve vine. Cut tomatoes into ¼ and place them on a circular rack. Remove the skin and bone from the pork chop and add to the rack. Place some hot coals from the hibachi in the bottom of a medium stainless-steel bowl then sprinkle them with wood chips. Place your loaded rack on top and cover with the same size bowl creating a smoking chamber. Leave to smoke for 10 minutes.
- Peel the apples and place the peel in a medium saucepan. Reserve peeled apples. Bruise the reserved tomato vines with the end of the knife handle and place in the saucepan.
- Once the tomatoes and pork are smoked, add to the saucepan with the apple peel and tomato stem. Peel lemon and add the peel to the saucepan. Pour in vinegar then cover with water and simmer for 15-20 minutes.
- Strain broth through a fine sieve then return into a clean medium saucepan, reduce by half.
- When broth is reduced, leave in saucepan.
- For the Pork, drizzle the chop with olive oil. Rub in the zest of the lemon, salt, and pepper to season.
- Transfer the coals in the hibachi to one side. On the side with the coals, place a cast iron tray. On the side with no coals, place a wire rack.
- Place pork chop on rack to slow cook, for approximately 15 minutes or when the internal temperature reaches 52°C, turning halfway through cooking. Once the pork reaches this temperature, take off the hibachi to rest.
- For the Apple Caramel Glaze, juice the reserved apples and pour juice into a small saucepan. Add lemon juice and vinegar. Place on medium heat and reduce by half or until golden and sticky.
- Place a medium pot of salted water on to boil.
- For the Gnocchi, Pick the leaves from the parsley. Reserve the stems for later use.
- Blanch leaves in boiling water for 30 seconds then refresh in ice water. Once cool, drain and squeeze out excess water.
- Place leaves in a small blender with egg and water. Blend until smooth.
- Roughly chop the ciabatta and place in a food processer. Pulse until fine crumbs.
- In a bowl mix blended parsley, breadcrumbs, and 00 flour until it forms a dough. Let rest for 10 minutes.
- In a small bowl combine the parsley stems, lemon zest, lemon juice, extra virgin olive oil, salt, and pepper. Set aside.
- Cut gnocchi dough into 3. Working with 1/3 at a time, roll dough into a thin sausage, approximately 5mm thick. Repeat with the remaining dough. Line three strips next to each other and plait. Repeat with the rest of the dough
- Cut the plaits in equal 4cm long pieces. Pinch each piece at the top and roll the ends.
- Place in boiling water until they rise to the top. Scoop out with a slotted spoon.
- Transfer cooked gnocchi to the bowl of parsley stalk dressing and toss to coat.
- Take the rested pork and using a pastry brush, brush with the apple caramel glaze. Place the glazed pork on the hot cast iron tray over the hibachi and grill on each side for 1-2 minutes until charred.
- To serve, warm the broth in the saucepan. Slice the pork and place in a bowl. Spoon gnocchi to one side of the pork.
- Serve with the smoked tomato broth in a jug on the side.
