Florida Grapefruit Crispy Pork

1. Start by peeling a Florida Grapefruit and slicing it.

2. Squeeze the juice from the other two grapefruit, and set aside.

3. In a bowl, mix six tablespoons of olive oil with the zaatar, ginger and garlic cloves, previously chopped. Season with salt and pepper.

4. Preheat your oven to 150°C.

5. Brush the meat with the marinade on the fleshiest side of the meat.

6. Unroll a long sheet of aluminum foil and place the grapefruit slices on it, followed by the meat on the marinade side.

7. Coat the skin side with oil. Fold up the sides of the foil to protect the meat during cooking. The skin should remain exposed.

8. Pour the juice from the Florida Grapefruit into the foil so that it soaks the meat during cooking.

9. Bake for 1h 30 min.

10. At the end of the cooking time, increase the heat to 220°C. Let cook for another 30 minutes so that the skin becomes crispy.

11. Just before the end of the cooking time, prepare the coconut rice. Melt the coconut oil in a large saucepan. Pour in the rice and season with salt and pepper. Let it brown for a minute and add 500ml of coconut milk and the water. Cover and cook over low heat until all liquids are absorbed.

12. At the end of cooking, add the remaining coconut milk.

13. When the meat is ready, take it out of the oven and collect the juice in a saucepan.

14. Reduce the juice over low heat, adding the ketchup, mustard, and sugar.

15. Serve the rice with the meat and cover with the sauce. Finish with a little chopped fresh chive.

A perfect dish for a meal with family and friends!