• x Acme Fire Cult | Pork Loin Chops, Rindless + Grill Spice + Pork Jus & Fat + Mojo Rojo
  • x Acme Fire Cult | Pork Loin Chops, Rindless + Grill Spice + Pork Jus & Fat + Mojo Rojo
  • x Acme Fire Cult | Pork Loin Chops, Rindless + Grill Spice + Pork Jus & Fat + Mojo Rojo
  • x Acme Fire Cult | Pork Loin Chops, Rindless + Grill Spice + Pork Jus & Fat + Mojo Rojo
  • x Acme Fire Cult | Pork Loin Chops, Rindless + Grill Spice + Pork Jus & Fat + Mojo Rojo

x Acme Fire Cult | Pork Loin Chops, Rindless + Grill Spice + Pork Jus & Fat + Mojo Rojo


Sold out
  • Each pack contains 2 x 300g Pork Loin Chops, Rindless + 25g Grill Spice + 75ml Pork Jus & Fat + 100ml Mojo Rojo
  • Serves 2
We currently have 0 remaining in stock.

For delivery 30 May - 1 June

  • delivered fresh
  • suitable for freezing
  • native breed
  • cook on the bbq

Product description

With the summer on our doorstep and the weather having brightened up, it would be remiss of us at Swaledale Butchers not to offer you something sensational to be cooked over the coals. But we don’t do things by halves, so we’ve dipped into our little black book of restaurants and chefs to bring you a collaboration with none other than Andrew Clarke, “Britain's premier rock-n-roll chef, with an award-winning restaurant and vitality charity campaign to his name*”.  

Andrew is a Viking-esque chef and restaurateur with over 25 years' experience, credited with establishments such as Brunswick House and St. Leonards. He is also the co-founder of Pilot Light, a mental health campaign advocating for a kinder and more supportive kitchen environment**.

Born as a lockdown pop-up, when cooking, eating and socialising outside were the norm, Andrew’s latest Dalston-based restaurant, Acme Fire Cult, is a temple for fire cooking, and a spark that has set the London restaurant scene ablaze. Andrew and his team are committed to cooking solely over flames, and the menu at Acme Fire Cult is constantly pushing the limits of what’s possible on the grill. 

Quality produce is of the utmost importance, and Acme Fire Cult showcases the very best vegetables, fish and meats that they can lay their hands on. This is where Swaledale Butchers enter the fray. Andrew says, “I started working with Swaledale almost 10-years ago and they quickly became my main meat supplier, and the benchmark for which I would measure other butchers. The quality of the produce is exceptional, as is their ethos and knowledge, so I’m grateful for the many years cooking such incredible produce and very proud to be serving Swaledale meat at Acme Fire Cult!”

It is a relationship that has grown and flourished over the years and so it gives us enormous pleasure to welcome Andrew Clarke and Acme Fire Cult to our restaurant collaboration series, with a signature dish pork chops and mojo rojo! The combination of our British Saddleback*** pork chops cooked over smouldering coals, and a classic, bold mojo rojo is stunning. The two play off each other beautifully. 

Mojo rojo is a heady combination of flavours and has a warm, smoky depth to it. Andrew explains, “the mojo rojo is a rather simple salsa from the Canary Islands, made with red peppers, smoked paprika, cumin, garlic, olive oil and vinegar - the vinegar helps it carry a balance of acidity. We add some Mexican chillies to our recipe, which brings a subtle warmth, but nothing too spicy. It’s a bold, punchy, garlicky sauce that stands up perfectly to grilled meats.”

With regards to cooking the chops, Andrew explains a few nuances that will help deliver the real Acme Fire Cult experience. First, we cook our pork chops from room temperature, so removing them from the fridge an hour before cooking is recommended. We have a ‘grill spice’ that we rub on the pork first (you will find this in your box). Over hot coals and a smouldering log, we grill the chops flipping every 45-seconds, so that the chops cook fast and evenly. It is basically like a rotisserie, with every side getting constant heat. Brush with pork jus & fat (also included in your box) while it cooks.

We serve our chops at 63°C, which means it is a little blushed on the bone, but really moist and delicate, so ideally take them off the heat around 48-52°C and let them rest in a warm place on a wire rack for 8-10 minutes, as they will continue to cook.

Take the bone off the chop and give them a flash of heat on both sides before carving. Carve the chop into 1cm slices, straight down, then brush pork jus & fat, and season with a little Maldon Salt.”

*Outlaw Magazine
**The Guardian 
***Our British Saddleback pigs are reared outdoors in mature woodland, allowing them to root around, wallow, and exhibit all their natural behaviours. They mature at their own pace, which enables the fat to naturally marble the meat and gives the pork a superior texture. Our native breed pork is hung on the bone for three weeks, further enhancing its rich and distinctive flavour. Swaledale Pork Loin Chops, rindless, are Always Fresh Never Frozen®. They are butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Outdoor-reared pork.

Grill spice: sea salt, sugar, Aleppo pepper flakes.

Pork jus & fat: reduced pork stock (sulphur dioxide, celery), rendered pork fat.

Mojo rojo: ramiro pepper, ancho chilli, fresh garlic, extra virgin olive oil, cabernet sauvignon vinegar, ground cumin, smoked paprika, sea salt, spring water.

  • Allergy advice for allergens see ingredients in bold

Cooking advice

  1. At least one hour before you intend to cook them, take the pork chops out of the fridge, remove the packaging, pat them dry with kitchen paper, and pop them on a plate.
  2. Light your BBQ and let the coals burn down to a grey/white heat. Add a log soaked in water for extra smoke and flavour, if desired.
  3. Season the chops with the 'grill spice' 10-minutes before cooking. Heat the pork jus and fat gently in a pan.
  4. Lay the chops over the hottest part of the grill and flip after 45-seconds. Continue flipping every 45-seconds, cooking for a total of 6-8 minutes. Brush the chops with the pork jus and fat as they cook.
  5. Remove the chops from the grill. If you have a thermometer, aim for 48-52°C. Leave to rest for 10-minutes, continuing to brush with the pork jus and fat as they rest.
  6. Carve and serve with the room temperature mojo rojo.

Customer reviews

You may also like