THE LAUREL-GARLIC SLABS

(Our Play on Grilled Pork with Bay)

THE LAUREL-GARLIC SLABS

Ingredients: 4 Pork loin steaks, 4 cloves Garlic (smashed), 6 Bay leaves (torn), 1 tsp Black pepper, 2 tbsp Coarse Sea Salt, 50ml Olive oil, 1 tbsp Red wine vinegar...

Ingredients

  • 4 Pork loin steaks
  • 4 cloves Garlic (smashed)
  • 6 Bay leaves (torn)
  • 1 tsp Black pepper
  • 2 tbsp Coarse Sea Salt
  • 50ml Olive oil
  • 1 tbsp Red wine vinegar

Cooking Method

  1. The Coat Rub pork with salt, garlic, and bay leaves; let sit for 2 hours.
  2. The Scorch Grill on high heat for 4 minutes per side until the edges are rock-hard charred.
  3. The Bloom Whisk vinegar and oil with the pepper; add a 10ml splash of water; brush over the hot meat.
  4. The Final Flourish Serve with raw lemon wedges and a dusting of raw sea salt.

Cuisine: Portuguese

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