1. Make large criss-cross cuts on both
sides of a piece of pork, I like the French cut called "grillard", it
is a slice of meat from the belly area, with streaks of fat. Otherwise shoulder
or cheek will be good too. Sear both sides and bake at 150˚C to cook through to
middle, around 10 minutes depending on thickness.
2. Prepare sauce with yogurt, lime juice,
lime zest and fresh basil, season with salt, white pepper and some sugar.
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