Pork with coriander and lemon zest

In France, they sell a piece of pork called  'grillard', for grilling, it is the layer from above the back rib bone, with clear streaks of fat. It is the only cut of pork that is tender and juicy after searing/grilling. Serve simply with coriander & lemon zest to enjoy the pure taste of pork.

1. Cut criss-cross pattern on both side of pork to speed up cooking.

2. Season with salt, white pepper, 5-spices powder and liqueur for half an hour.

3. Sear both side until brown and cook through.

4.  Cut a handful of coriander leaves finely, add zest of a lemon, a big pinch of salt, black pepper and olive oil, spread on top of seared pork.