Pan-Seared Berkshire Rib-eye with Habanero Bomba, Roasted Tomatillo Sauce

Thick chops of heritage black Berkshire pigs are briefly brined in a mixture of cold, filtered water, salt, cracked pepper, Mexican oregano and a few scrapings of piloncillo before being seared in cumin oil over high heat.  Finished in the oven and served with habanero bomba (rice, chicken stock, habanero chiles, Asadero cheese) and roasted tomatillo sauce (tomatillos, garlic, fresh green chiles, white onion and cilantro)..

Pan-Seared Berkshire Rib-eye with Habanero Bomba, Roasted Tomatillo Sauce

Berkshire pigs are said to be “Britain’s oldest pig breed”, originally bred in the Faringdon and Wantage regions of the English county of Berkshire (now Oxfordshire).  They apparently became popular after being ‘discovered’ by Cromwell’s troops while they were stationed at Reading during the English Civil War.  Today’s animals descend from the herd maintained by the House of Windsor 300 years ago

Berkshire pork, prized for juiciness, flavor and tenderness, is pink-hued and heavily marbled.  Its high fat content makes it suitable for high-temperature cooking. -Wikipedia

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