John Myers
Grilling pork: Our tips
If you like to eat meat, pork is simply part of the barbecue. With a few tips and tricks, you can prepare pork on the grill in no time at all.
- When buying meat, pay attention to the quality. The pork should not be marinated, be light pink in color, and have no inherent odor.
- Buy the meat a day or two before the barbecue evening so that it does not have to be stored for too long and potential germs cannot multiply.
- Marinate the pork the night before grilling and let it sit in the fridge overnight so the marinade can soak into the meat.
- The cooking temperature for pork should be 60 degrees. Check with a grill thermometer to make sure the meat is well done.
- If you brush the meat on the grill again with a little cooking oil, make sure that it does not stick to the grill grate. An alternative is a bacon, pure white bacon. Simply rub the bacon over the grill grate, place the food on the grill and no more meat will stick.
- In the case of very large and thick cuts, it is advisable to sear the pork first with direct heat and then let it cook a little longer on the grill with indirect heat.
Recipe: marinade for pork
With this marinade, your pork will taste particularly good on the next barbecue evening.
- Ingredients: 150 ml olive oil, a crushed clove of garlic, half a chopped onion, 2 tbsp freshly chopped mint, 2 tbsp balsamic vinegar, 1 tsp pepper, 1 tsp dried oregano
- Preparation: Mix all the ingredients together and put the meat in it in a large bowl.
- Cover the bowl with foil and leave the meat in the fridge for at least an hour, longer if you like.
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