Pork with Honey and Yuzu
(although I would have loved the famous gator meat)
serves 2

2 pork chops or cutlets
3-4 Tblsp yuzu vinegar*
1/2 tsp dried yuzu peel
1/2 tsp dried red pepper (togarashi) rings
1/2 tsp brown sugar
1/2 tsp salt
1 tsp black pepper

glazing
2 Tblsp honey
yuzu vinegar*
togarashi (or ichimi, a Japanese hot spicy blend, buy from oriental store)

Rub the pork with salt, pepper, sugar, yuzu peel and togarashi. Sprinkle with yuzu vinegar and allow to marinate for a few hours. Thin the honey with enough yuzu vinegar make it easy to brush onto the meat; and add a sprinkle of dried red pepper and set aside.

Grill the meat. Just before removing from the heat, brush with the honey glaze and allow to carmelise. Be careful not to burn the honey.

Serve with tarragon-herbed grilled zucchini and basmati rice pilaf.

*Yuzu vinegar: If using fresh yuzu squeeze the contents to produce a juice, then add several drops of vinegar (according to YOUR taste) to the juice. This mixture is called yuzu-su or yuzu vinegar.