Merchant’s Daughter is premium, New York-sourced, hard cider inspired by hard-working merchant families and the women who led them. What sets them apart from most ciders is their unique style of distilling their cider more in the style of winemaking with leaves the cider with a very distinct dry taste! Their hard ciders are made in partnership with apple growers located in the Hudson Valley.
Menu: Slow Roasted Cider Glazed Pork Chop, Charred Leeks and Smoked Olive Escabeche
Paired with: Merchant’s Daughter Dry Cider
1 ea Hemlock Hill center-cut pork chop (thick-cut pork chop14-16oz) (cook time 15min)
2 tbs WFF pork salt (or good quality sea salt)
1 Whole Leek
1 bunch Parsley
1 tsp Aleppo pepper (sub for pepper flakes or other dried chili powder)
1 tsp fennel pollen (very tiny amount of fennel seed powder – way more potent than pollen)
1/2 cup Burnt honey
1cup Anchovy Sofrito (cook onion, garlic, anchovies, cumin, fennel seeds, nigella seed, Aleppo pepper, smoked paprika until tender. Remove from pot and puree smooth)
2 cups Olive oil
1 Lemon (zest and juice)
Wood grill (gas or charcoal will also work)
tongs, basting brush, mixing bowls, knife, spoon, tinfoil
Remove your pork chop from the fridge and place on a rack to temper on the counter.
Pre-heat your grill to medium-high heat, in a small mixing bowl combine your cider, burnt honey, and sofrito together until it forms a thick paste.
As your grill comes up to temp, place the bottom off of the leek on the grill to char completely until it is fully blackened, hold your leek off to the side wrapped in tinfoil. Charr the top of your leeks and leave off to the side to cool.
Baste your pork chop on each side before placing on the grill, flip every 3-4 basting each side as you flip.
As your pork is cooking chop up your parsley and leek tops and place in bowl, zest one whole lemon add your olive oil, Aleppo pepper, salt, and fennel pollen. Set bowl off to the side to let your flavor marinade together.
Remove your leek bottom from the tinfoil and peel back the charred skin to revile a very soft and tender center-cut your leeks into thick coins and place in a bowl with crushed olives, a splash of dry cider and a spoon full of tour charred leek top salsa.
Remove pork from grill to rest for 5-7 mins. Once rested slice your pork chop on the place, place your marinated leeks and olives on top, and finish your dish with a large spoonful of salsa verde!
Pour and an ice-cold glass of dry cider and enjoy!