Quick Rosemary Pork

What you'll need:
 - 2-3 pork cuts (shin, sirloin, really whatever is to your liking)
 - 2-3 sticks of rosemary
 - salt and pepper
 - olive oil

Turn on the hub and put your grittle pan on the fire, and let it heat up while you prepare the meat. It needs to get screaming hot so you won't burn your meat and smoke up your kitchen - and don't oil it!

Get your cuts of meat and sprinkle them with a good amount of sea salt and pepper, on both sides. Break off your rosemary on top of the meat so you cover the top side, then throw in a few swigs of olive oil - then go on and rub the seasoning into the meat. Use your hands, don't be afraid to get messy!

Cook the meat to your liking. I usually prefer mine medium-rare but be sure to turn the meat on each side. Give it one minute on the side without rosemary, flip them, add rosemary to the bottom side now turned up, and repeat until cooked. It usually needs 1 minute per cm of thickness.

After you've cooked it, let it rest on a wooden board and add a few more swigs of olive oil. Leave it for about 2-3 minutes, then cut or serve directly. Gather up the juices and oil on the board, mix it up with your finger then pour it on top of the meat.

Brilliant!