Ham-Cured Boneless Porterhouse Chop With Braised Red Cabbage And Lard Potato Puree

• 4 pounds pork loin
• 1 pound pork tenderloin boneless
• equilibrium brine
• TCM #1
• bay leaves As needed
• peppercorns As needed
• allspice berries As needed
• cinnamon As needed
• 2 pounds salt pork diced
• 2 heads red cabbage shredded
• 3 Granny Smith apples diced
• 3/4 cup white wine vinegar
• 3/4 cup red wine vinegar
• 1 cup brown sugar
• 1 red onion minced or finely sliced
• salt To taste
• pepper To taste
• 5 pounds potatoes diced
• 2 cups lard rendered
• 2 tablespoons horseradish grated
• 1/2 cup garlic roasted

1. For the Pork: Tie pork loin and tenderloin together to make Porterhouse. Combine remaining ingredients and brine pork overnight. Cold-smoke for one hour at 90 F, finish on the grill over direct heat until 145 F.
2. For Braised Red Cabbage: Render the salt pork in large pot until browned. Add remaining ingredients and cook down cabbage until desired consistency.
3. For the Lard Potato Puree: Boil potatoes, drain and mash with remaining ingredients.
4. To serve: Plate the Braised Red Cabbage and the Lard Potato Puree, then top with grilled Porterhouse chop.

pork loin, pork tenderloin, equilibrium brine, bay leaves, cinnamon, salt pork, white wine vinegar, red wine vinegar, brown sugar, red onion, salt, pepper, potatoes, lard rendered, horseradish, garlic

Taken from www.yummly.com/recipe/Ham-cured-Boneless-Porterhouse-Chop-With-Braised-Red-Cabbage-and-Lard-Potato-Puree-2271838 (may not work)