Backbone muscle pork cut with toast and dark beer spread on a dark plate

Backbone muscle pork cut with toast and dark beer spread

55—65 Min

This particular backbone muscle pork cut has a rather interesting name in German: It is known as "Fledermaus", the German word for "bat", due to its similar appearance to the animal. Don't let the name put you off — this cut of meat is extremely succulent! We marinate our chops with Grill Smoked and serve them with toasted bread with a hearty, aromatic dark beer spread.

Ingredients 4 Portions

Preparation

  1. 1

    Combine the Kotányi Grill Smoked, paprika, oil and mustard. Rub this well into the backbone muscle pork chop, place in a sealed container and leave for at least one hour. Around two hours before grilling, take this out of the refrigerator and allow it to get to room temperature.

    Hint:

    Leave this in the refrigerator overnight.

  2. 2

    To make the beer spread, finely chop the ham, pepperoni, cheese and onion. Add the curd cheese and dark beer and mix this into a creamy paste. Add herbs and season to taste.

  3. 3

    Toast the dark rye bread on both sides on the grill. Spread a generous layer of the mixture on one side of the toasted bread and grill this over indirect heat at 200°C (392°F) for 10 minutes.

  4. 4

    Grill the backbone muscle pork chop on both sides over direct heat for 5 minutes. Then move the meat to one side and leave it to rest for 10 minutes over indirect heat.

  5. 5

    Slice this into strips using a sharp knife and serve with the toast and gratinated dark beer spread.