Grilled Iberico Pork & Swiss Chard with Bacon

GRILLED IBERICO PORK FLANK

INGREDIENTS - 4 Servings

• 1 lb Iberico pork
• Kosher salt and Black pepper

INSTRUCTIONS

Step 1
Bring the meat to room temperature and pat dry with paper towels.
Step 2
Preheat the grill to 450F.
Step 3
Season the meat on both sides with salt, pepper.  Place directly onto the grill and cook on each side for 1-2 minutes.
Step 4
Immediately remove from the grill and place on a cutting board. Cover the meat tightly and allow it to rest for ten minutes.

STONE FRUIT PRESERVE

INGREDIENTS - 6 Servings

• 3 lb Stone Fruit (peaches, plums or nectarines), diced
• 5 lbs sugar  
• 1 tablespoon salt
  1 cup water

INSTRUCTIONS

Step 1
Pit and dice the stone fruit.
Step 2
Toss stone fruit in sugar and let it sit out on the counter at room temperature for a day. The sugar will draw out the natural juice from the stone fruit. (in a medium pot do not refrigerate)
Step 3
Following day add 1 cup of water and bring to a simmer on low heat stirring so that sugar doesn't burn to the bottom of the pot. Remove from heat and allow to cool at room temperature. (do not refrigerate), repeat for 3 consecutive days (do not add more water)

SWISS CHARD AND BACON LARDONS

INGREDIENTS - 4 Servings

• 1 cup bacon, cut into ¼ inch dice
• ½  cup stone fruit syrup
• 2 cloves garlic , smashed
• ¼ cup sherry vinegar2 shallots , chopped
• 1 bunch dino kale, stems removed discarded, leaves cut into 1 ½ inch length
• ½  cup chicken broth , diced 
• Kosher salt

INSTRUCTIONS