Biggi Pork Chop

They prepare the fries the day before

1. You can find the link to the recipe here >>>> Fries or French fries à la Biggi >>>>>. After the first deep-frying cycle (pre-frying), fill the fries in a bowl and let them cool down. Put it in the fridge until the next day. As soon as they are to be used, out of the refrigerator and in a saucepan (or in the deep fryer) to cook at 160-180 degrees, depending on what you want.
2. The salad – you put together according to your wishes. I opted for a root salad with fresh vine tomatoes. For this I prepare a dressing from the above ingredients. If you would like to use the herbal oil as well and for taste support, you can find it under the link >>>> Garlic Herbal Lemon Oil >>>>.
3. Dry the chops. Place on a plate with slowly heated clarified butter. Then sprinkle generously with Kampot pepper (freshly ground). Set the heat to medium. Now slowly brown from the first side (5 minutes). Cut the onion into small cubes and spread all over. Sprinkle with coffee salt and turn the chops. Wool pig is a very noble pig and should be roasted evenly and gently. After turning, let some Kampot pepper trickle on again. Now drizzle a little lime juice on the onions and let them caramelize. Are the chops cooked? (after another 3-5 minutes) – slight pressure shows – the meat still has some space and then it is perfect.
4. Everything ready then just put the chops on the plate – add the salad. Put the fries in a bowl.

Bon appetit and culinary greetings your Biggi ♥