Tiny Chop Char-grill – serves 4
24 suckling pig chops
1 tablespoon finely chopped fennel fronds
1 teaspoon finely chopped Sage
3 cloves garlic
Extra virgin olive oil
Half teaspoon sea salt
Slit the fat in one or more places on the skin side and then put the chops in a plastic bag.
Finely chop the herbs and garlic, add the salt and 2 tablespoons of olive oil and rub into the chops, seal the bag and leave at room temperature for an hour.
After this time wipe off the excess marinade and arrange the suckling-pig chops on a preheated griddle or on a grill pan under a pre-heated grill and cook for a minute or so on each side until the meat is golden and the fat juices running.
Serve at once on an avocado and cos lettuce salad with a mustard dressing and crusty bread or puy lentils.