There’s something about smoked pig that adds immediate gustatory value to breakfast. Maybe it’s the historic relationship between eggs and bacon, that is most common of all Anglo-Saxon breakfasts. Whatever the reason, the texture of a perfectly smoked kassler rib chop is one of the all-time great pork experiences, and lends itself so well to good eating. And if there’s one thing that adds to a kassler rib, it’s a highly flavoured sticky glaze. This recipe – perfect for the beginner cook keen to extend his repertoire – shows you how to do it …
To make glazed kassler rib chops for four diners, you will need: • 4 to 8 kassler rib chops • 2 tablespoons of Dijon mustard • 2½ tablespoons of extra-virgin olive oil • 4 tablespoons of honey • ½ cup balsamic vinegar • 25mm fresh root ginger • 5 cloves of garlic • A couple of sprigs of fresh rosemary • Salt and freshly ground black pepper.
Hassle-free kassler chops
We begin with the glaze. Peel the ginger. I know this seems like unnecessary hard work given the uneven surface of your typical ginger rhizome, but the fibrous peel often maintains a tenacious hold on little bits of Mother Earth. Crush and peel the cloves of garlic, then very finely chop the garlic and ginger either by hand or in a food processor. Rip the rosemary leaves off the stems and finely chop enough of them to produce one tablespoon. Place these ingredients in a mixing bowl, then add the honey, olive oil, Dijon mustard and – most important of all – the balsamic vinegar. Not all vinegars are equal. Balsamic vinegar is a unique product that can take years to mature, resulting in a vinegar of exceptional flavour. Those bottles labelled Modena are usually the best of them all. Mix these ingredients together then season lightly with salt and generously with freshly ground, coarse black pepper.
Meanwhile, the oven has been preheated to 180ºC. Pour a teaspoon or two of olive oil into a shallow oven dish and arrange the kassler rib chops on the bottom. Let these roast in the oven until the meat is nicely browned and the fat begins to crisp on the outside. Since kassler rib chops don’t conform to a standard size, this process depends on your judgment rather than a specific roasting time. When done to your liking, remove the meat from the oven and spoon the thick, sticky glaze over the chops. Return the dish to the oven for five or 10 minutes to allow the flavours of glaze and meat to combine.
Serve the kassler rib chops hot with freshly baked baby potatoes in their jackets to soak up the delicious pan juices. The blandness of the potatoes compliments the strong flavours of the glaze. A green salad of iceberg lettuce, rocket and spring onions goes very well with this meal, as do one or two or even three ice-cold Pilsener beers. Enjoy! – David Basckin
