• 4 cloves of garlic, minced
• 1 bell pepper, small dice
• 1 summer squash, half moons
• 1 onion, small dice
• 1 teaspoon fresh thyme
• 1 cup of parsley, rough chopped
• 1/4 cup crumbled feta cheese
• 1 can garbanzo beans, drained
• 4 slices of bacon cooked, fat reserved 2-4 eggs
• 1/2 teaspoon Aleppo pepper
• Salt and pepper to taste.

DIRECTIONS

• Set your fire so that your 10 inch cast-iron pan is hot.

• Season boar or pork with adobo, salt and pepper on both sides

• Sauté onion in fat or oil of your choice. Add a little salt to sweat out the onions. 

• While onions are cooking, add Boar or pork to a clean and oiled grill grate. Cook for ~ 5 minutes per side. You're looking for a good sear and color.

• Cook onions until translucent and add jalapeño, corn and garlic. Sauté for a few minutes or until garlic is cooked and corn is warmed through. Season corn with Aleppo pepper. Salt and pepper to taste.

• Make a well for the boar chops to fit in with the onion/corn sauté. Place boar in the middle of the cast iron and cover to cook through. Cook time depends on the thickness of the chops. Cook the pork to medium.

KNIIFE UTILIZED

• Oliva Elite 8" Chef's Knife
• Olivia Elite Kullens Santoku 7"

Oliva Elite 8" Chef’s Knife: The Prep Workhorse

The 8-inch Chef’s Knife is your go-to for all the heavy lifting at the start:

• Chopping root vegetables like potatoes, sweet potatoes, or carrots—the chef’s knife handles these dense ingredients with power and balance.

• Dicing onions and peppers, where a smooth rocking motion lets you move quickly through a pile of aromatics.

• Crushing garlic with the flat side of the blade, then giving it a rough chop—perfect for a base that brings warmth and depth to the hash.

• Slicing pita or flatbread for toasting alongside the meal.

Why this knife here: The weight and curved belly make it ideal for rocking cuts and tougher ingredients—perfect when your cutting board is perched on a picnic table or cooler lid.

Oliva Elite Kullens Santoku 7": For the Delicate Finishing Touches

Enter the Santoku with Kullens —designed for precision and finesse:

• Chopping fresh herbs like parsley, mint, or cilantro to scatter over the finished hash.

• Slicing tomatoes or cucumbers for a quick salad or side—its granton edge helps reduce sticking, keeping slices clean and intact.

• Dicing feta or halloumi if you're adding cheese to the dish—less drag and cleaner cuts.

Why this knife here: The Santoku’s lighter feel and flatter edge give you control over delicate, high-moisture ingredients. The kullens reduce friction, so nothing sticks to the blade—especially handy when water’s scarce and cleanup is minimal.