Charcoal Roasted Pork with Raisin Bacon Jam & Fingerling Potatoes

This recipe was created by award winning chef and restaurateur Gerry Kent from PUBlic House in Temecula, DownTown PUBlic in Murrieta, and PUBlic 74 in San Juan Capistrano .

www.publicrestaurants.com

-Serves 4 –

Pork Ingredients:
4 lbs. pork ribs or pork butt
4 Tbsp. Togarashi (Japanese Spice)
salt to taste
large disposable foil pan

Jam Ingredients:
1 lb. smoked bacon, cooked*
(*baked in oven for 15 min at 350°)
1 red onion, peeled & chopped
1 cup raisins
1 cup apple cider vinegar
1 cup water
¼ cup honey
salt and pepper to taste

Potato Ingredients:
1 lb. fingerling potatoes, halved lengthwise
4 Tbsp. olive oil
10 cloves of garlic, crushed
1 sprig rosemary, roughly chopped
1 Tbsp. whole grain or Dijon mustard
salt and pepper to taste
(preferably pink peppercorn)

Pork: Sprinkle Togarashi seasoning and salt over the entire surface of the pork, back and front, as well as the edges. Prepare the grill for indirect low heat at 275° to 300°F. Place pork on grill rack on one side, then place a large disposable foil pan on the other side of the charcoal grate and fill the pan about halfway with water. This will even out the heat and create moisture to improve flavor. Cook pork for about 1 hour until tender. If outside begins to turn dark before it’s tender, cover with foil and finish cooking.

Jam: Place bacon and red onion in a medium sauté pan and cook on medium heat until bacon is browned. Drain 80% of the fat from pan and add raisins, vinegar and water. Simmer on medium heat until raisins are soft and water is reduced by 70%. Place everything in food processor or blender, add the honey and pulse until a jam like consistency is achieved. Adjust seasoning with salt and pepper to your preference. Adjust more with the vinegar and honey if desired.

Potatoes: In large sauté pan or cast iron skillet add in oil and garlic cloves. Once garlic starts to turn golden brown, add in remaining ingredients and mix well. Cook on medium heat until tender.

To serve, place the pork (sliced to desired serving size) on the potatoes and top with a generous smear of the jam.