Pork Secrato

With a fire restaurant we wanted something with pork that had faire and local touches. Seafire had beautiful josper charcoal grill, this made it possible to base everything around fire and ash. We slow cooked the Secrato then finished it on a hot fire. The rest was a selection of seasoning peppers with tomato roasted over a fire that was finished with lemon and olive oil. Served with a home made seasoning pepper sriracha.