Grilled Pork with Charred Leeks and Carrots Recipe

Servings: 1
Prep time: 35 minutes
Total time: 35 minutes

3 small to medium-sized carrots
2 leeks (tops trimmed off)
¼ cup|50 grams farro, cooked
½ small onion, finely diced
1 tablespoon plus sherry vinegar
olive oil
kosher salt and pepper, to taste
5 ounces|142 grams high quality pork butt, tenderized with a spiked mallet

for the chicken jus:
1 cup|250 ml high quality chicken stock
rendered pork fat, to taste
1 tablespoon sherry vinegar
salt and pepper, to taste

Chef's Note: The pork needs to be extremely high quality because the quick cooking doesn't allow any time for a tough piece of meat to break down.

1. Grill the leeks over medium until tender and easily pierced with the tip of a paring knife, about 6 minutes. Set aside.
2. Grill carrots over medium until tender. If they start to burn and they're still not tender, put them into the oven covered with foil and a few splashes of water (to keep them moist), until tender enough to pierce with the tip of a knife, about 13 minutes.
3. Slice carrots and leeks into long strips, keeping the leeks as intact as possible. Season to taste with sherry vinegar, salt, and nice olive oil to taste.
4. Toss the cooked farro with diced onion (this will provide another texture to the dish as well as some moisture).
5. Season the pork with salt and cracked black pepper. Grill or cook in a cast iron pan to medium for roughly 4 minutes on each side. Let rest 5 minutes before cutting.
6. Season the chicken stock with rendered lard fat (from pork butt), salt, and sherry vinegar to taste.
7. Place the farro and diced onions at the bottom of a serving bowl. Lay the pork on top and pour the jus over it. Lay leeks and and carrots over the pork. Serve.
   
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