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Chef Christian is serving up Campo Grande Grilled Pork Pluma and homemade fries with a sunny up egg; a few components need time and attention – but they’re worth it.
“Timing is key to this recipe, but also just make enough fries to eat while the pork is grilling. Traditionally, this Argentine dish is not accompanied by a sauce, but a Spanish pimento aioli was never not invited to this cookout.”
Get more inspiration with Chef Christian’s recipes over on Youtube!
Rio Grande Grilled Pork Loin & Papas Fritas
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1 Campo Grande Pluma Pork Loin
- 1/3 cup Spiceology Rio Grande blend
- 4 Large Russet Potatoes
- 1/3 cup Spiceology X Derek Wolf Garlic Herb blend
- 1 Tbsp salt
- 4 Extra Large Eggs
- 1 Tbsp Olive oil
- 6 cups Peanut oil or fry oil equivalent
Instructions
- Peel potatoes except for the ends and cut into 1/2 inch thick French fries at the length of the potato so the ends of your fries have the skin on. Let fries soak in water for 30 minutes – 2 hrs.
- While fries are soaking, generously apply Spiceology Rio Grande to Campo Grande Pluma. Let sit while you start the grill.
- Once the minimum time has passed on the fry soak, drain the fries and pat dry with paper towels. – In a large Dutch oven, pre-heat frying oil to 320 degrees.
- Par Fry potatoes for 7 minutes. They should have light browning on all edges.
- Increase heat of oil to 380 degrees.
- Preheat grill to 400 degrees and then turn one side of the grill to low. If using charcoal grill, preheat fire on one half of the grill.
- Sear pluma on all sides until a light char forms. Spray with apple juice often to keep the char from burning off. Move to the low heat side of the grill and continue to grill to 135 degrees internal. – Once 135 has been reached, remove from the grill and let rest.
- While pork is resting, fry your par fried papas fritas for 2-3 minutes in the 380 degree oil. – In a large bowl, take the papas fritas straight from the fryer to the bowl and toss with the Garlic Herb blend and salt.
- In a small skillet or medium sauté pan, heat on tablespoon of oil and cook eggs to sunny up.
- Slice pluma and plate fries, then pluma, then eggs. Bust those yolks and devour. Maybe share. Charge a friend tax for sharing.
