My mother in law, Sheila, has an enviable knack for style and entertaining. (I was lucky enough to have acquired, through marriage, two amazing parents.) One summer while visiting Bellport we sat under the grape leave covered pergola (all 14 of us) and had this dish. Days later I was still thinking about this grilled pork. Best I ever ate. Daniel and I have since made it several times, the most recent being for a birthday party we hosted for Sheila. She spotted these lovely spring onions at the farmers market that morning and they are exactly what the recipe needed; a little charred green bite. Now it’s beyond perfect. Juicy with a crunchy crust, served with sweet and savory accompaniments.
2 lbs boneless pork butt, butterflied (and pounded even to about ¾ inch thick)
1 head of garlic chopped
1/3 cup olive oil plus more for onions
3 tbsp rosemary needles (chopped)
6 peaches halved and pitted
3 tbsp butter diced
Maldon sea salt and freshly ground pepper
6 oversized spring onions
Season the pounded out pork butt liberally with a “crust” of salt and pepper. It takes more than you probably think. Add the olive oil, rosemary, and garlic to a bowl. Then slather the pork in the paste mixture and set aside. I like to temper the meat by letting it sit out for about 30 minutes. Meanwhile, trim onions and drizzle spring onions with olive oil and toss with salt and pepper.
Place a cast iron or enamel shallow skillet on the grill and heat grill to high (400-600 degrees hot). Brush pan with olive oil and continue to heat the pan until it is smoking. Place pork on the pan and let it cook undisturbed for 10 minutes. It will form a nice crust. Flip it. Place a dot of butter in the empty pit of each peach half. Then surround the pork with peaches cut side down. Add onions directly to the grill at this time. Cook for seven minutes or until the onions have a nice char and pork has reached an internal temperature of 145 degrees. Remove and let the peaches, grilled pork, and onions rest a few minute before carving & serving.