Filetto di maiale affumicato a freddo con chutney di mele e cipolle

For the pork fillet: 2 pork fillets (approx. 400-500 g each) 1 tbsp salt 1 tsp cane sugar 1 tsp black pepper, coarsely ground 1 tsp garlic granules 1 tsp dried thyme 1 tbsp olive oil Smoke wood: beech or apple wood For the apple and onion chutney: 1 large apple (e.g. Elstar or Boskop) 1 red onion 1 tbsp butter 1 tsp honey 1 tsp coarse mustard 1 tbsp apple vinegar 1 tsp sugar Salt & pepper

Trim the pork fillets and pat dry. Mix the salt, sugar, pepper, garlic, thyme and olive oil into a spice mixture and rub evenly into the meat. Then cover the fillets and leave to marinate in the fridge for 2-3 hours. In the meantime, prepare the Monolith for cold smoking using the Smoke Set. To do this, fill the smoking auger with beech or apple wood chips and set the grill to 20-25 °C. Hang the fillets on the smoke set and cold-smoke for around 6-8 hours. Then leave to rest overnight in the fridge so that the smoke flavour is evenly distributed throughout the meat. The next day, prepare the Monolith for indirect heat at approx. 110 °C and insert the deflector stones to achieve an even, low cooking temperature. Place the pork fillets on top and cook slowly to a core temperature of 60 °C - this takes around 1 to 1.5 hours. Then remove the meat from the grill and leave to rest for 5-10 minutes. For the chutney, finely dice the onion and apple. Melt the butter in a small cast iron pan and sauté the onions until translucent. Then add the diced apple, honey, sugar and mustard and allow to caramelize briefly. Deglaze with apple cider vinegar, season with salt and pepper and reduce the chutney over a low heat for 10-15 minutes until it becomes creamy. Cut the cold-smoked pork fillet into thin slices and serve with the warm or cold apple and onion chutney. Enjoy your meal!