Pulled the redemption card for this last summer. To be honest, with Brooks leaving LIV in the winter, and with LIV seemingly winding down, I was almost certain this wasn’t going to be fulfilled. Sometimes patience is a virtue I suppose!
Pork: iberico secreto from Meat n Bone, grilled over charcoal with grilled pineapple
Crema: avocado, EVOO, lemon juice, parsley, chili flakes, oregano
Fixings are a rice with Chinese cabbage and corn all fried in the rendered beef fat and finished with a yuzu furikake
Pork: seasoned liberally and simply with salt, pepper & garlic powder and cooked to 135 internal in the oven and seared off on stainless steel.
Grits: 1/2 water and 1/2 homemade chicken and beef stock, finished with cheddar cheese
Asparagus: cooked in the rendered pan pork fat