Ingredients
For the Pork
- 1.5 lbs Iberico pork shoulder steaks or thick-cut pork chops
- 4 cloves black garlic, mashed
- 1 tbsp smoked Spanish paprika
- 1 tbsp olive oil
- 1 tsp sea salt
- ½ tsp cracked black pepper
- Zest of 1 orange
For the Charred Fennel
- 2 fennel bulbs, sliced into thick wedges
- 1 tbsp olive oil
- Pinch of salt
- Pinch of chili flakes
Citrus–Honey Glaze
- Juice of 1 orange
- 1 tbsp orange blossom honey
- 1 tsp sherry vinegar
- 1 small sprig rosemary
Rosemary Ash (optional but dramatic)
- 1–2 sprigs fresh rosemary
- Blowtorch or dry pan for charring
Instructions
1. Marinate the Pork
Mix black garlic, smoked paprika, olive oil, salt, pepper, and orange zest into a paste.
Coat pork thoroughly and let rest 20–30 minutes.
2. Prepare the Rosemary Ash
Burn rosemary sprigs until fully blackened.
Let cool, then crumble into a fine ash.
(Just a pinch is used for plating.)
3. Char the Fennel
Heat the Platinum Grill Pan over medium‑high.
Brush fennel with olive oil and season.
Grill 3–4 minutes per side until deeply marked and slightly softened.
Remove and keep warm.
4. Grill the Pork
Increase heat to high.
Place pork onto the grill pan and sear 3–4 minutes per side until caramelized and just cooked through.
Remove and rest.
5. Make the Citrus–Honey Glaze
Lower heat to medium.
Add orange juice, honey, sherry vinegar, and rosemary to the pan.
Reduce until glossy and syrupy, scraping the flavorful fond from the ridges.
6. Finish
Slice pork against the grain.
Brush generously with the glaze.
Return fennel to the pan briefly to warm and coat.
