Grilled Febras Recipe

Prepare pork

Trim any large pieces of fat from the pork febras. If slices are unevenly thick, gently pound to about 1/4–1/3 inch (6–8 mm) thickness using a meat mallet, between plastic wrap, to ensure even cooking.

Make marinade

In a bowl, whisk together 3 tablespoons olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, brown sugar, red pepper flakes, kosher salt, and black pepper until combined and the sugar begins to dissolve.

Marinate pork

Place the pork slices in a shallow dish or zip-top bag. Pour the marinade over the pork, making sure each piece is coated. Press out excess air if using a bag and refrigerate for at least 1 hour, up to 6 hours. For best flavor, marinate 2–4 hours. If in a hurry, 30 minutes at room temperature is acceptable.

Preheat grill

Remove pork from refrigerator 20–30 minutes before grilling to take off chill. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates, or preheat a heavy skillet / cast-iron grill pan on the stovetop if grilling indoors. Brush the grates or pan lightly with the extra tablespoon of olive oil.

Grill the febras

Shake off excess marinade from each slice. Place pork slices on the hot grill in a single layer without overlapping. Grill 2–3 minutes per side for thin (1/4 inch) slices, or 3–5 minutes per side for thicker slices, until nicely charred at the edges and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Avoid overcooking to keep meat juicy.

Rest

Transfer grilled febras to a cutting board or platter and loosely tent with foil. Let rest 5 minutes to allow juices to redistribute.

Finish and serve

Sprinkle chopped parsley over the rested pork. Serve with lemon wedges to squeeze over the meat at the table. Optionally slice the febras across the grain for easier eating. Serve immediately.