Cooking Iberico pork is about restraint and respect. The marbled fat of this prized Spanish breed melts slowly, creating an extraordinary depth of flavour. Over the gentle, even heat of the Flamery Asado Grill, that richness meets caramelised sweetness from a sugar pit rub — smoky, savoury and just a little indulgent.
This dish is best enjoyed with a glass of Rioja, a crackling fire and the sound of evening settling into the garden.
The sugar pit rub:
Combine brown sugar, paprika, salt, pepper, cumin and orange zest in a bowl. The sugar helps the fat caramelise beautifully, while the paprika and cumin build depth and warmth.
Prepare the pork:
Pat the chops dry, rub with olive oil, then coat evenly with the sugar pit mix. Allow to rest at room temperature for thirty minutes before cooking.
Build the fire:
Use seasoned oak or beech wood to create a glowing bed of embers in the Flamery Asado Grill. The goal is a steady medium heat — intense enough to sear but gentle enough to render the fat slowly.
Cooking the Pork
Searing:
Place the pork chops directly over the hottest part of the embers. Sear for around two minutes per side until a deep golden crust forms.
Slow finish:
Move the grill rack slightly higher or shift the chops to a cooler area. Continue cooking for another ten to twelve minutes, turning occasionally.
Temperature control:
Insert the ETI BlueDOT Oven Thermometerprobe into the thickest part of the chop. Monitor from your phone — you’re looking for sixty two degrees Celsius for a perfect blush of pink and tender juiciness.
Resting:
Once cooked, lift the chops to the upper warming rack. Rest for five minutes before serving.
Serving Suggestions
Slice the pork thickly across the bone, letting the caramelised crust contrast with the soft, juicy interior. Drizzle with a little EatAlfresco Olive Oil and scatter a few rosemary leaves over the top.
Pair with roasted peppers, grilled courgettes or charred peaches to complement the sweetness of the sugar pit rub. A drizzle of aged balsamic or a spoon of chimichurri adds an extra spark.
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The Art of Fire – Sugar Pit Iberico Pork Chop
The Art of Fire Sugar Pit Iberico Pork Chop
Sweet smoke and slow fire perfection
Cooking Iberico pork is about restraint and respect. The marbled fat of this prized Spanish breed melts slowly, creating an extraordinary depth of flavour. Over the gentle, even heat of the Flamery Asado Grill, that richness meets caramelised sweetness from a sugar pit rub — smoky, savoury and just a little indulgent.
This dish is best enjoyed with a glass of Rioja, a crackling fire and the sound of evening settling into the garden.
Ingredients
Preparation
Combine brown sugar, paprika, salt, pepper, cumin and orange zest in a bowl. The sugar helps the fat caramelise beautifully, while the paprika and cumin build depth and warmth.
Pat the chops dry, rub with olive oil, then coat evenly with the sugar pit mix. Allow to rest at room temperature for thirty minutes before cooking.
Use seasoned oak or beech wood to create a glowing bed of embers in the Flamery Asado Grill. The goal is a steady medium heat — intense enough to sear but gentle enough to render the fat slowly.
Cooking the Pork
Place the pork chops directly over the hottest part of the embers. Sear for around two minutes per side until a deep golden crust forms.
Move the grill rack slightly higher or shift the chops to a cooler area. Continue cooking for another ten to twelve minutes, turning occasionally.
Insert the ETI BlueDOT Oven Thermometer probe into the thickest part of the chop. Monitor from your phone — you’re looking for sixty two degrees Celsius for a perfect blush of pink and tender juiciness.
Once cooked, lift the chops to the upper warming rack. Rest for five minutes before serving.
Serving Suggestions
Slice the pork thickly across the bone, letting the caramelised crust contrast with the soft, juicy interior. Drizzle with a little EatAlfresco Olive Oil and scatter a few rosemary leaves over the top.
Pair with roasted peppers, grilled courgettes or charred peaches to complement the sweetness of the sugar pit rub. A drizzle of aged balsamic or a spoon of chimichurri adds an extra spark.
Cook it Yourself
🔥 The Flamery Asado Grill
🔥 The ETI BlueDOT Oven Thermometer
🔥 The EatAlfresco Extra Virgin Olive Oil Collection
Together they help you master the balance of heat, timing and flavour that makes outdoor cooking unforgettable.
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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Devilled Benedict Crumpets and Wood-fired Asparagus