Updated: 12/10/2018 3:57 PM | Print Story |  Email

Pork The Halls: Apple Smoked Pork Rib Chop and Smoked Pork Butt Corn Cake

All week long we are dishing up delicious recipes with the Minnesota Pork Board. Chef and Depot Bar and Grill General Manager, Jeff Labeau stopped by to make a delicious pork recipe.

For more pork recipes, click here.

CAST-IRON APPLE SMOKED PORK RIB CHOP, SMOKED PORK BUTT CORN CAKE, APPLE-MAPLE-BACON JAM WITH GRITS FLAVORED WITH HOCKS & BELLIES
Created by Chef Jeff LaBeau     Serves 15

SMOKED PORK BUTT CORN CAKES
Pork Rub
2 lb brown sugar
3/4 lb kosher salt
6 oz smoked paprika
4 oz celery seeds
1 oz crushed red pepper flakes
2 oz pepper
4 oz granulated garlic

1 pork butt

1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 Tbsp sugar
1 tsp salt
1 1/4 cups milk
3 Tbsp butter, melted
1 large egg
1 cup corn kernels
1/4 cup chopped green onions

In bowl, mix all Pork Rub ingredients. Coat pork butt with 2 cups Rub; refrigerate overnight. (Reserve remaining Rub for following recipes.) Smoke pork butt at 225°F for 8 hours. Shred smoked pork; set aside 1 cup pulled pork. Refrigerate remaining pork butt for another use.

To make batter, in large bowl, sift together flour, baking powder, sugar and salt. Whisk in milk, butter and egg until blended. Stir in 1 cup pulled pork, the corn and onions.

Heat large skillet over medium-high heat; coat with cooking spray. Pour about 1/4 cup batter into hot skillet for each pancake. Cook 2-3 minutes or until bubbles appear on side and center of pancakes. Flip; cook 1-2 minutes or until golden.

12-RIB CHOP
12 rib chops
2 cups Pork Rub (recipe above)
4 cups apple cider

Coat rib chops with Rub. In large container, combine rib chops and apple cider. Refrigerate 24 hours.

Smoke brined rib chops at 225°F for 8 hours. Hold warm to serve.

PORK BELLY
1 pork belly
2 cups Pork Rub (recipe above)
1 cup apple cider
1 cup maple syrup

Coat pork belly with Pork Rub. Transfer to large container. Add apple cider and maple syrup. Let cure in refrigerator 4-5 days. Smoke at 225°F for 8 hours. Coarsely chop 1 cup, reserving for following recipe. Refrigerate remaining belly for another use.

APPLE-MAPLE-BACON JAM
1/2 cup balsamic vinegar
1/2 cup maple syrup
1 large onion, chopped and caramelized
1 lb coarsely chopped pork belly (recipe above)

In food processor, combine all ingredients; cover. Puree until jam consistency. Use to top Corn Cakes (recipe above).

HOCK
5 lb hock
2 cups Pork Rub (recipe above)
1 cup apple cider
1 cup maple syrup
4 cups hot, prepared grits

Coat hock with Pork Rub. Transfer to large container. Add apple cider and maple syrup. Let cure in refrigerator 4-5 days. Smoke at 225°F for 8 hours. Shred 1 cup for garnish. Refrigerate remaining hock for another use. Garnish grits with 1 cup pulled hock.