They Are All At It

Pork Chop with Peperonata

Appears in
top 1000A Long and Messy Business
A Long and Messy Business

By Rowley Leigh

Published 2018

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When Heston Blumenthal opened his restaurant Dinner in the Mandarin Oriental Hotel, one of the most praised dishes, alongside the miraculous tipsy cake and the ‘meat fruit’, was the pork chop. It did not sound particularly inter- esting and everybody I asked could not explain why it was so good, except to say that it was perfectly cooked.

Knowing the boffin of Bray a little bit – I have been in his laboratory and been force-fed sweets in edible wrappers flavoured with Parma violets (weird) and black pudding (weirder) – I suspect the perfect cuisson of the pork chop has a lot to do with vacuum pack bags, water baths and impeccable temperature control.