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4 Duroc Pork Cuts on the Grill
by Giacomo Bocchio
recipe intermediate Peruvian-International Grill

4 Duroc Pork Cuts on the Grill

A masterclass in preparing four premium Duroc pork cuts, each with a distinct technique and sauce. Bondiola (pork neck) is marinated in orange juice with herbs and served with maître d'hôtel compound butter. Spare ribs are seared, wrapped with oriental BBQ sauce, slow-cooked in the oven, then finished with apple wood smoke. Tomahawk chops are grilled and paired with a classic duxelles mushroom sauce built on dark stock. Matambre (pork flank) is grilled and topped pizza-style with tomato fonduta, fresh mozzarella, and basil. All cuts are brined beforehand at 10% salt concentration for varying times depending on thickness.

60m Prep
180m Cook
4h Total
8 Servings
pork duroc grill parrilla bondiola spare ribs costillas tomahawk matambre compound butter duxelles mushroom sauce bbq barbecue smoking apple wood mozzarella brining salmuera multi-recipe peruvian french technique redondos

Ingredients

Acompañamiento
  • 1 batch Mashed potatoes (for serving alongside all cuts) optional
Bondiola
  • 1.1 kg Duroc pork bondiola (neck) (cut into thick chops against the grain)
  • 4 oranges Orange juice (sour variety) (freshly squeezed)
  • 5 cloves Garlic (sliced into thick slabs for easy removal)
  • 2 sprigs Fresh rosemary
  • 2 sprigs Fresh thyme
  • 1 bunch Fresh parsley (some for marinade, some chopped for butter)
  • 3 tbsp Olive oil
  • 1 to taste Black pepper (freshly ground)
Costillas BBQ
  • 1 rack Duroc pork spare ribs (St. Louis cut) (membrane removed from bone side)
  • 200 ml Oriental BBQ sauce (store-bought or homemade)
  • 2 tbsp Vegetable oil (for coating ribs before grilling)
  • 1 handful Apple wood chips (soaked if desired) optional
  • 2 stalks Scallions (sliced)
  • 1 tbsp Sesame seeds (for garnish) optional
Matambre Pizza
  • 1 piece Duroc pork matambre (flank) (thin cut, score the fat side in crosshatch)
  • 150 ml Tomato fonduta sauce (oven-roasted tomato with garlic and basil, blended)
  • 200 g Fresh mozzarella (torn by hand into pieces)
  • 8 leaves Fresh basil leaves
  • 1 tbsp Olive oil (drizzled for gratinating)
  • 1 to taste Black pepper (freshly ground)
Maître d'Hôtel Butter
  • 5 tbsp Butter (room temperature) (softened to pomade consistency)
  • 2 tbsp Fresh parsley (finely chopped)
  • 4 tsp Lemon juice
  • 1 pinch Salt
Salmuera
  • 10 % by weight of water Salt (for brine, all cuts) (dissolve in water for brining)
Tomahawk + Duxelles
  • 2 pieces Duroc pork tomahawk chops (approximately 650-710g each)
  • 200 g Champignon mushrooms (cut into thick macedoine)
  • 150 g Crimini mushrooms (baby portobello) (cut into thick macedoine)
  • 3 tbsp Onion (brunoise)
  • 1 tsp Garlic (minced)
  • 3 tbsp Butter
  • 2 tbsp Vegetable oil
  • 2 leaves Bay leaves
  • 2 sprigs Fresh thyme
  • 100 ml White wine
  • 250 ml Dark stock (fond brun), thickened (thickened with roux, touch of tomato paste for demi-glace flavor)
  • 2 tbsp Fresh parsley and chives (finely chopped, added just before serving)

Steps

  1. 1
    Prepare the brine at 10% salt concentration. Brine each cut for different times: bondiola 3 hours, spare ribs 2 hours, tomahawk chops 1 hour 15 minutes, matambre 30 minutes. Refrigerate during brining.
    Tip: Pat meat dry with paper towels after brining — Giacomo uses cloth-like paper to drain moisture and blood, which ensures better browning on the grill.
    ~180 min
  2. 2
    BONDIOLA: Slice the bondiola into thick chops cutting against the grain. Prepare the marinade with juice of 4 sour oranges, 5 sliced garlic cloves, rosemary, thyme, parsley, black pepper, and olive oil. Marinate the chops for 45 minutes to 1 hour in the fridge.
    Tip: The acid from the orange will make the meat look opaque like ceviche — this is normal and adds great flavor. Don't be alarmed.
    ~60 min
  3. 3
    SPARE RIBS: Remove the membrane (peritoneum) from the bone side of the ribs. Coat lightly with oil and sear on a very hot grill on both sides to get good Maillard reaction and caramelization.
    Tip: If meat sticks to the grill, wait — once the Maillard reaction develops, it will release on its own. Use a spatula from the edges.
    ~10 min
  4. 4
    SPARE RIBS: Place seared ribs on aluminum foil, brush generously with oriental BBQ sauce, wrap tightly, and cook in the oven at 150-180°C for about 2 hours until the meat is very tender but not falling off the bone.
    Tip: You can also do this step on the grill with indirect heat if you have enough space. Keep temperature between 150-180°C — higher will over-caramelize the sauce.
    ~120 min
  5. 5
    SPARE RIBS: Unwrap, brush with another coat of BBQ sauce, and place back on the grill with apple wood chips for smoking. Close the lid and let the sauce glaze and the smoke penetrate for about 15 minutes.
    Tip: Apple wood is one of the best smoking woods available in Peru. It gives a sweet, mild smoke flavor that pairs perfectly with pork.
    ~15 min
  6. 6
    DUXELLES SAUCE: Heat vegetable oil in a very hot pan, add mushrooms (champignon and crimini) cut in thick macedoine. Let them caramelize undisturbed for 5-7 minutes. Add a knob of butter, bay leaves, and thyme sprigs.
    Tip: Never salt mushrooms at the beginning — salt draws out water and they will steam instead of browning. Salt only at the end.
    ~7 min
  7. 7
    DUXELLES SAUCE: Add brunoise onion and minced garlic, cook 5-7 more minutes with additional butter. Deglaze with white wine and reduce until almost dry. Remove herbs.
    ~10 min
  8. 8
    DUXELLES SAUCE: Add the thickened dark stock (with a touch of tomato paste for demi-glace character). Simmer until the sauce coats a spoon. Season with salt at the end. Just before serving, stir in chopped parsley, chives, and a knob of butter.
    Tip: The thickened dark stock can be made by making a roux (flour + butter) and adding your dark stock. A touch of tomato paste gets you close to a classic demi-glace.
    ~10 min
  9. 9
    TOMAHAWK CHOPS: Grill the brined chops over high heat, searing well on both sides. These are thick (650-710g each) so give them about 10 minutes per side without moving. Serve with the duxelles sauce.
    Tip: The tomahawk name comes from the resemblance to a Native American tomahawk axe. The long bone makes for dramatic presentation.
    ~20 min
  10. 10
    COMPOUND BUTTER: Mix softened butter with chopped parsley, a pinch of salt, and lemon juice (about 4 teaspoons for 5 tablespoons of butter). Roll in plastic wrap into a log and refrigerate until firm. Slice into coins for serving on the bondiola.
    Tip: You can experiment with compound butters — Giacomo mentions one with balsamic vinegar reduction that is sweet-salty and amazing. The butter keeps well in the fridge for other uses.
    ~5 min
  11. 11
    BONDIOLA: Remove chops from marinade, discard large garlic pieces and excess liquid. Pat dry and grill for about 10 minutes per side until well caramelized. The orange sugars will create beautiful browning.
    ~20 min
  12. 12
    MATAMBRE: Score the fat side in a crosshatch pattern. Grill over high heat on both sides until well marked. The thin cut cooks quickly.
    Tip: The fat side goes down first as the base. The scored side faces up for toppings.
    ~8 min
  13. 13
    MATAMBRE: Once grilled, spread tomato fonduta sauce over the scored side, top with torn fresh mozzarella, drizzle with olive oil, and add freshly ground pepper. Return to the grill with the lid closed until the cheese melts.
    Tip: This is essentially a pizza on meat — the fonduta is the same oven-roasted tomato sauce from Giacomo's pasta video.
    ~5 min
  14. 14
    PLATING: Arrange all four cuts on a large board. Slice the tomahawk and serve with duxelles sauce in a gravy boat. Top bondiola slices with compound butter coins. Garnish ribs with scallions and sesame seeds. Add basil leaves to the matambre. Serve with mashed potatoes on the side.
    Tip: Keep the oven at 50-60°C to hold finished cuts warm while you complete the others. A squeeze of lemon over the matambre right before eating is spectacular.
    ~5 min

Nutrition (per serving)

350
Calories
20g
Protein
35g
Carbs
15g
Fat
3g
Fiber
Cultural Context
Giacomo showcases Duroc pork from Redondos, a Peruvian brand introducing this premium breed to the local market. Duroc is a heritage breed developed in the late 19th century, prized for larger size and exceptional intramuscular marbling. The video blends French classical technique (duxelles, compound butter, demi-glace concepts) with Latin American grilling culture and Asian-influenced BBQ, reflecting Giacomo's international training at El Celler de Can Roca and his Peruvian roots.
Video thumbnail
Giacomo Bocchio
HOY TE ENSEÑO A PREPARAR 4 DIFERENTES CORTES DE CERDO DUROC | GIACOMO BOCCHIO
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