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
- 4 pcs.Backbone muscle pork chop, 200 g (7.05 oz)
- 2 tsp.Sunflower oil
- 4 tsp.Mustard, spicy
- 2 tsp.Paprika Special Sweet
- 3 tbsp.Grill Smoked Seasoning Mix
For the toast and spread
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.
Leave this in the refrigerator overnight.
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.
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.
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.
Slice this into strips using a sharp knife and serve with the toast and gratinated dark beer spread.