Note: If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone. 3 tablespoons fennel seeds 2 tablespoons black peppercorns 11/2 tablespoons salt 1 (4-pound) piece boneless pork blade roast, Boston butt or pork butt 1. Using a spice grinder, blender or mortar and pestle, grind the fennel seeds, peppercorns and salt to a coarse powder. Set aside. 2. Trim any excess fat from the exterior of the pork roast and cut the pork across the grain into uniform one-half to three-fourths-inch steaks. Set aside the steaks for about one hour to bring them to room temperature. Dust both sides of each steak with a scant teaspoon of the fennel mixture and rub to distribute across the surface. 3. Grill the steaks over a hot fire, turning when well browned, 3 to 4 minutes per side. Set aside for 5 minutes before serving. Total time: 20 minutes, plus resting time for the steaks Serves 6 to 8. Each of 8 servings: 340 calories; 36 grams protein; 1 gram carbohydrates; 1 gram fiber; 20 grams fat; 7 grams saturated fat; 120 milligrams cholesterol; 780 milligrams sodium. 