Pork On A Charcoal Grill - A Step By Step Recipe With A Photo
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Video: Pork On A Charcoal Grill - A Step By Step Recipe With A Photo
Pork on a charcoal grill is a juicy, smoky-flavored meat that is loved to eat and cook the world over. The most important thing about cooking meat over an open fire is a good spicy marinade and hot coals.
Pork is excellent meat for charcoal-frying, the layers of fat prevent the meat from becoming dry and tough. It is also important to properly prepare the marinade so that the tastes of spices and additives harmonize well with each other. Today I will share a recipe for how to cook pork on a charcoal grill. Since the recipe uses pork loin on the bone, the piece of meat will turn out to be quite thick, you will need to marinate it for at least 8 hours. For the marinade, a mixture of four types of vinegar and fresh ginger, soy sauce and garlic is used, in general, an interesting marinade with Asian notes will turn out.
Purpose: Lunch / Dinner / Outdoors
Main ingredient: Meat / Vegetables / Pork / Garlic / Pork loin
Dish: Hot dishes / Steak / Barbecue
- Pork loin on the bone - 500 Grams
- Garlic - 3 Cloves
- Soy sauce - 1 Tbsp. the spoon
- Fresh grated ginger - 1 Tbsp. the spoon
- Red wine uscus - 1 tbsp. the spoon
- Rice vinegar - 1 Tbsp. the spoon
- Apple cider vinegar - 2 Tbsp spoons
- Vegetable oil - 1.5 Art. spoons
- Ground black pepper - 1/2 Teaspoon
- Ground white pepper - 1/2 Teaspoon
- Tabasco sauce - 1/2 Teaspoon
How to cook "Pork on a Charcoal Grid"
Rinse the meat and pat dry with a paper towel. Place the meat in a vacuum bag. Peel and grate the garlic and ginger. Add all other ingredients to them and mix well. Pour the sauce into a bag for the meat and shake well so that the marinade completely covers the pieces. Put the meat in the refrigerator for 8 hours, or better overnight. When the meat is marinated, light the grill, put the meat on the wire rack and start frying. Do not pour out the marinade that remains. After the meat is browned on one side, turn it over and brush with the remaining marinade.