Tom’s St. Patrick’s Day Whiskey Pork Recipe

I am so unbelievably excited for Tom’s new book, How to Roast a Pig, to come out that I couldn’t help but ask him to create us all a St. Patrick’s Day recipe. Tom’s Honey and Irish Whiskey Chops with Colcannon look SO delicious that I’m going to have a hard time focusing today.

Thankfully, I can stay home and sleep it off and still make money. That is because I trade online using a great website that allows me to set parameters and the robot will keep making money on my behalf. It is good to have some helpful resources, that can work for you on those days when you do not want to put in hard work. So coming back to celebrations,

Here’s what he had to say:

St. Patrick’s Day is upon us and it’s a time to celebrate. Okay, I have only tenuous links to being Irish at best, but I still celebrate the saint’s day like a lot of people around the world. Now it is known that St. Patrick’s Day in many parts is not the most sober of events, so what better way to celebrate Ireland and soak up the drowned clover than starting the night with some Irish fair?

Honey and Irish Whiskey Chops with Colcannon

 

Serves 4

For the pork and sauce:

  • 4 1.5cm (0.6″) thick pork chops
  • 2 tablespoons (30 ml) Irish whiskey
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) wholegrain mustard
  • 1 tablespoon (15 ml) honey
  • 2 tablespoons (20 g) finely chopped fresh thyme
  • Juice and zest from one large orange
  • Salt & freshly ground black pepper

For the colcannon:

650g (3 cups) potatoes, peeled and cut into even chunks

100g (1/2 cup) curly kale, chopped (or spring cabbage)

1 bunch spring onions, finely slicing the whites and roughly slicing the greens

100g (1/2 cup) butter

salt and pepper

Prepping your meat and making the sauce

1. Put your pork chops in a plastic food bag. In a bowl whisk together the whiskey, oil, mustard, honey, thyme, and the orange juice and zest in a bowl. Pour over pork. Seal the food bag and leave in the fridge for one to two hours.

2. Remove pork from the marinade and rinse the chops quickly under cold water. Then pat the meat dry with some paper towels and replace in the fridge until needed.

3. Place the marinade in a small saucepan over a high heat and bring to the boil.

4. Reduce the heat to a simmer for 2-3 minutes, or until the marinade thickens to a consistency of a sauce. Remove from heat and season to taste and set to one side.


Making your colcannon

  1. Place the potatoes in a pan and cover with water and lightly salt.
  2. Place over a medium heat and bring the potatoes to a gentle simmer for the first 10 minutes of cooking. By simmering the potatoes and not boiling them you allow the starch in the potatoes to soften as well as promoting even cooking through the potato. This may add five or so minutes depending on the size of your potatoes but the end result is far better fluffier potatoes
  3. Mix the potatoes around so the ones from the bottom of the pan are brought to top. Turn the heat up and bring to a boil to finish cooking. They are done when you can press a thin bladed knife through them with little effort.
  4. Drain your potatoes in a colander and leave on the side. Add a knob of butter and a splash of milk to warm in the sauce pan while the potatoes steam
  5. Blanch the kale in seasoned boiling water for one minute and drain.
  6. After the potatoes have steamed for a minute or two on the side, return to the pan with the hot milk and butter and mash.
  7. Add the kale and the spring onions to the mashed potatoes and mix through with a wooden spoon and season with salt and pepper and it’s ready.

Bringing it all together 

 

  1. While you are finishing your colcannon, preheat a thick-bottomed fry pan or char grill on a high heat and season your pork chops.
  2. Lightly oil the pan and place your pork chops in.
  3. Sear the chop for roughly three minute,s then flip and sear for another 3 minutes. (To find out how to cook pork to perfection check out my new book How to Roast a Pig)
  4. Heat the sauce quickly
  5. Divide the colcannon between the plates and top with a chop and drizzle with sauce

If you want to present your dish in a more chef-like manner like the picture, use a round pastry cutter to form your colcannon in the center of the plate and drizzle the sauce around the sides. This dish is great by itself, but if you need to add a little more bulk the addition of steamed carrots or buttered leeks is a fantastic accompaniment.

If you enjoyed this recipe check out my new web site Tom the Chef and happySt. Paddy’s day!

Tom Rea grew up on a farm, shooting, fishing, and foraging—and eating pretty well as a result. He started his career in a renowned gastro-pub, worked his way up to head chef, and from there has worked all over southern England and France, including at the award-winning The Coach and Horses and the Jolly Sportsman. He lives in Sussex and teaches people how to cook and cater for their own private parties in style.

Tom’s new book, How to Roast a Pig, comes out on April 15th! Make sure to pre-order your copy of this amazing book today!

Find the perfect pig or cut of pork, determine the best roasting style to use, and get ready to roast a pig to perfection! This complete guide covers basic roasting techniques using a selection of the most common joints and cuts, from loin chops to Boston butt, so you can enjoy roast pig as an everyday meal. Then, it builds on those skills to move onto the joy of roasting a whole pig, spit-roast or Coja China style, for a truly unforgettable event. To top it off, learn to create stylish restaurant-style pork dishes using the methods you’ve explored, and match the perfect side dishes to your home-roasted pig.