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4 Different Cuts of Duroc Pork on the Grill
by Giacomo Bocchio
recipe hard Peruvian

4 Different Cuts of Duroc Pork on the Grill

Giacomo Bocchio showcases four premium Duroc pork cuts — bondiola, spare ribs, tomahawk chops, and matambre — each with a distinct technique and sauce on the kamado grill.

120m Prep
120m Cook
4h Total
8 Servings
cerdo duroc pork grilling kamado bondiola spare ribs tomahawk matambre compound butter duxelles barbecue multi-recipe

Ingredients

Bondiola
  • 1.1 kg Duroc pork bondiola (neck) (thick chops, brined 3hrs)
  • 4 oranges Orange juice (squeezed)
  • 5 tbsp Unsalted butter (softened, for compound butter)
Costillas
  • 1 rack Duroc spare ribs (membrane removed, brined 2hrs)
  • Oriental barbecue sauce (applied in two coats)
Matambre
  • 1 piece Duroc matambre (flank) (scored crosshatch, brined 30min)
  • 1 ball Fresh mozzarella (torn)
  • Tomato fondue (roasted tomato sauce)
Tomahawk
  • 2 chops Duroc tomahawk chops (brined 1hr 15min)
  • 350 g Mixed mushrooms (diced for duxelles sauce)

Steps

  1. 1
    Brine all cuts at 10% salt: bondiola 3hrs, ribs 2hrs, tomahawk 1hr15min, matambre 30min.
    Tip: Pat dry after brining for better sear.
    ~180 min
  2. 2
    Marinate bondiola in orange juice, garlic, rosemary, thyme, olive oil for 45min-1hr.
    ~60 min
  3. 3
    Make maître d'hôtel butter: mix softened butter with parsley, lemon juice, salt. Roll in film and chill.
    ~5 min
  4. 4
    Sear ribs on kamado, wrap in foil with BBQ sauce, cook at 150-180°C for 1.5hrs. Finish with second glaze on grill.
    ~100 min
  5. 5
    Make mushroom duxelles: sauté mushrooms until browned, add onion, garlic, deglaze with white wine, add dark stock. Finish with herbs.
    Tip: Never salt mushrooms at the start.
    ~20 min
  6. 6
    Grill tomahawk chops over direct heat, finish indirect. Grill bondiola chops 10min per side. Grill matambre, top with tomato fondue and mozzarella, close lid to melt.
    ~30 min

Nutrition (per serving)

620
Calories
48g
Protein
12g
Carbs
42g
Fat
1g
Fiber
Cultural Context
This video highlights Duroc pork, a premium breed new to the Peruvian market. Giacomo demonstrates how classic European techniques — brine, compound butter, duxelles — integrate with grilling culture in Peru, reflecting the growing fine-dining BBQ movement in Lima.
Video thumbnail
Giacomo Bocchio
HOY TE ENSEÑO A PREPARAR 4 DIFERENTES CORTES DE CERDO DUROC ¦ GIACOMO BOCCHIO
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