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Anzu

222 Mason Street San Francisco CA 94102

mmiranda@hotelnikkosf.com

www.restaurantanzu.com

Grilled Bone in Duroc Pork Chop, edamame hummus, Balsamic Vinegar of Modena PGI, picked plums, pistacchio and radicchio

Ingredients:

  • Duroc Pork Chop

  • Edamame

  • Salt & Pepper

  • Thyme

  • Tahini

  • Lime

  • Water

  • Balsamic Vinegar of Modena PGI

  • Plums

  • Pistacchio

  • Radicchio

  • Olive oil

  • Sugar

  • Paprika

Procedure:

  • Prepare and oil the grill. Grill the plums, cut side down, for about 2 minutes. Transfer them to a cutting board and let cool.

  • Season pork chops all over with salt and pepper and sprinkle with brown sugar and paprika. Grill, turning occasionally, until nicely browned, about 10 to 12 minutes. Transfer to a plate and let rest 10 minutes.

  • For the hummus: First put the edamame in a glass and microwave it for 2 minutes (after 60 seconds stir and turn the microwave back on).

  • Place edamame, tahini, lime and water in blender and blend until creamy (add more water if needed).

  • Add some Evo oil, thyme and salt!

  • Plate: spread edamame hummus on a serving plate with spoon, place duroc pork chops on top.

    Scatter pistacchio, radicchio and grilled plums to taste and sprinkle with Balsamic Vinegar.

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