I posted a recipe the other day for George Calombaris' baked beans that are used in this dish. Like the beans this recipe comes from his cookbook The Press Club, and like the beans it didn't quite live up to its promise. The principles are there — baked beans is a classical pairing with pork and a classic in itself — but in making both of them I found myself going against my own cooking instincts in order to stay faithful to the recipe.
There are plenty of great things about this dish, don't get me the wrong. The idea of juicy pork topped with hearty beans and a salty, crispy crumble sounds great, doesn't it? What's more, Calombaris recommends serving it with a jus infused with Greek coffee, and the flavours work terrifically.
Unfortunately the feta crumble topping — the very thing that sets this recipe apart from regular old pork and beans — lets it down. It didn't feel right to be mixing the crumble ingredients together with the saucy baked beans, but I did it anyway. The results were predictable: unpleasantly soggy in the middle, and poorly crisped on the outside. It's hard to believe that they would make it this way in the restaurant.
I don't want to shamelessly plunder another of the book's recipes, especially since it's nothing to write home about. Instead a short description should suffice:
Pork rib eye with feta crumble
Full recipe in George Calombaris' The Press Club cookbook.
Combine bread crumbs, diced red onion, and crumbled feta and stir this through a portion of baked beans. Refrigerate until needed. Fry a pork rib chop on both sides in oil and butter until medium/medium-well. Top some of the crumble & bean mixture and grill under the broiler until browned on top. Serve with greek coffee jus.
A bit disappointing really, but you haven't heard the last of feta crumble.