Trying to figure out what technique to use for an even med-rare cook with a hard, hard crust. The restaurant that this dish is from primarily cooks over a live wood fire, so that's a starting place, but the rest is arcane to me.
I imagine they used an immersion circulator to get the pork up to temp and then seared over the wood hearth? Where I get confused is how to achieve such an even cook while still charring the outside. Whenever I've tried something similar (either over post oak or binchotan charcoal) I end up overcooking the outside in attempts to get a hard sear.
Or maybe they're putting the chop directly in the coals? hmmm.
TIA!
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