GRILLED PORK AND PEACHES

GRILLED PORK AND PEACHES image

Categories Pork

Yield 4-6 generous

Number Of Ingredients 15

Ingredients

Adapted from ''Seven Fires,'' by Francis Mallmann with Peter Kaminsky.
Boneless pork butt, approx 2 # butterflied & trimmed
8 to 10 cloves garlic, peeled and minced
2 T minced fresh rosemary needles
8 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
6 fresh peaches, skin on, cut in half and pitted
4 tablespoons unsalted butter, cut into dice.
PREPARATION
Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
3.Combine the garlic, rosemary &
Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, place meat on the hot surface and cook, without touching, until it forms a good crust, approx 10 min
While meat cooks, surround it with the peaches, cut side down; dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) cook approx 5 minutes, or until soft/slightly charred. Transfer to platter; tent with foil to keep warm.
When meat is well browned on 1st side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove meat to carving board; allow to rest below a tent of foil for about 5 minutes. Slice meat; serve with peaches.

Steps:

It is not grilling, not really. Mallmann cooks this dish on an Argentine chapa, a piece of cast iron on legs set above an open fire. A chapa allows for quick-cooking a thin steak or a smashed-down lamb chop without drying out the meat or scorching it in the direct flames of a roaring fire. Juices are retained. Fats are not lost. thick cut of pork butt, shoulder meat run through with fat. butterfly this, cutting it open like a book; trim & pound out to even ¾ of an inch, to for even cooking/ max crust. peaches: cut in half and pit. season meat aggressively with kosher salt and freshly ground pepper. Make a paste of olive oil(use