Meatopia At Home recipes

Big Has’ grilled pork chop and peperonata

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This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs. Head to instagram.com/meatopiauk for the chefs’ recipe videos, saved in our Story Highlights.

Big Has (AKA Hasan Semay) is one of the breakthrough fire-cooking chefs of the moment. He made his Meatopia debut collaborating with pastry chef extraordinaire Ravneet Gill at Meatopia 2019, and has since become a backyard barbecue legend for his cookouts with his dad, shared on his Instagram channel instagram.com/bighas___. He was due to hit Tobacco Dock again with a new dish for Meatopia 2020, but as the cosmos clearly had other plans he’s instead been kind enough to kick off our Meatopia At Home series with his recipe for grilled pork chop and smoky peperonata.

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights.

Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

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#MeatopiaAtHome 🔥 @bighas___’ pork chop & peperonata 🔥 *For the chop* 800g pork T-bone 4 cloves of garlic Rind of 1 lemon 10 whole sage leaves (or rosemary) 1 tablespoon of toasted and crushed coriander seeds (or fennel seeds) Glug of olive oil *For the peperonata* 2 red peppers 2 yellow peppers Handful of basil 2 cloves of garlic 1 fillet of anchovy Olive oil Red wine vinegar *Method* Take the rind off your chop and score the fat. Toast coriander seeds in a frying pan over a medium heat to bring them back to life. Don’t rush this — let them roast and pop. Use a pestle and mortar to give them a rough pounding then add your 4 cloves of garlic and sage plus a little sea salt to break things down. Pound to a rough paste to release the flavours and add a good glug of olive oil to stretch the mix. Don’t drown it, just add enough help coat. Pour over your pork chops and leave to marinate for a minimum of 3 hours or anywhere up to 3 days. To make the peperonata, char peppers on the grill or in the coals, blackening the entire pepper. Don’t bother removing the stem, oiling them or seasoning them. Once the entire pepper is black put into a bowl and cover with cling film to steam for about 8-15 mins until cool enough to touch and then peel the skins away. Do this by hand — don’t even think about running them under the tap because you’ll just wash away all the flavour. The peppers will be full of juice, which you need to keep, so peel over a bowl. Once peeled, push the juices from your bowl through a sieve — that’s the gold. Roughly pull your cooked peppers apart and put them with the reserved juice into a bowl. Slice the garlic as thin as you can get it (if you crush or chop it roughly the flavour will be overpowering). Finely chop your anchovy into a paste, and add to the peppers along with the garlic. Tear in your basil and season, but remember anchovies can already be pretty salty. Add a good glug of olive oil and a generous splash of red wine vinegar. Taste again for seasoning. You want a hint of raw garlic, saltiness from the anchovy, depth from the pepper juice and a good bit of acid to lift the dish.

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Hasan Semay’s grilled pork chop and peperonata
Ingredients

For the chop:
800g pork T-bone (Has’ was gifted to him by Turner & George for the cookalong)
4 cloves of garlic
Rind of 1 lemon
10 whole sage leaves (or rosemary)
1 tablespoon of toasted and crushed coriander seeds (or fennel seeds)
Glug of olive oil

For the peperonata:
2 red peppers
2 yellow peppers
Handful of basil
2 cloves of garlic
1 fillet of anchovy
Olive oil
Red wine vinegar
Salt and pepper

 

Method

Take the rind off your chop and score the fat. Toast coriander seeds in a frying pan over a medium heat to bring them back to life. Don’t rush this — let them roast and pop.
Use a pestle and mortar to give them a rough pounding then add your 4 cloves of garlic and sage plus a little sea salt to break things down. Pound to a rough paste to release the flavours and add a good glug of olive oil to stretch the mix. Don’t drown it, just add enough help coat. Pour over your pork chops and leave to marinate for a minimum of 3 hours or anywhere up to 3 days.
To make the peperonata, char peppers on the grill or in the coals, blackening the entire pepper. Don’t bother removing the stem, oiling them or seasoning them. Once the entire pepper is black put into a bowl and cover with cling film to steam for about 8-15 mins until cool enough to touch and then peel the skins away. Do this by hand — don’t even think about running them under the tap because you’ll just wash away all the flavour. The peppers will be full of juice, which you need to keep, so peel over a bowl. Once peeled, push the juices from your bowl through a sieve — that’s the gold.
Roughly pull your cooked peppers apart and put them with the reserved juice into a bowl. Slice the garlic as thin as you can get it (if you crush or chop it roughly the flavour will be overpowering). Finely chop your anchovy into a paste, and add to the peppers along with the garlic.
Tear in your basil and season, but remember anchovies can already be pretty salty. Add a good glug of olive oil and a generous splash of red wine vinegar. Taste again for seasoning. You want a hint of raw garlic, saltiness from the anchovy, depth from the pepper juice and a good bit of acid to lift the dish.
Serve together and enjoy.