Grilled Pork
It’s better to marinate the pork at least three hours, or better yet, overnight in the refrigerator. When I cook meat on the grill, I usually add dry rosemary twigs to the fire, it gives the meat an excellent taste and aroma. Do not over cook the pork on the grill, otherwise the meat will turn tough and dry. Remember the meat will continue to cook a little after removed from the grill. Serve the finished pork with fresh vegetables, salad and pita bread with capers and mustard. Usually I make the sauce by mixing ketchup, mayonnaise, add cilantro, salt, pepper, fresh garlic.
Grilled Pork Recipe
By Published: June 6, 2013
- Yield: 4-6 Servings
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 4 hrs 0 min
It's better to marinate the pork at least three hours, or better yet, overnight in the refrigerator. When I cook meat on the grill, I …
Ingredients
- 1.5 kg pork bones
- sea salt to taste
- freshly ground coriander to taste
- freshly ground black pepper to taste
- paprika to taste
- garlic powder to taste
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 cup red wine
- cilantro
Instructions
- Wash and dry the meat. Cut the pork into large pieces 3-4 cm thick, preferably so that a little bone is on each piece. Liberally rub each piece of meat with spices: salt, ground coriander, pepper, paprika, garlic powder. Finely chop the rosemary leaves and thyme and mix with the meat. Put everything in a bowl, pour the wine and put in the refrigerator to marinate.
- Before cooking on the grill get meat from the refrigerator and leave it at room temperature for half an hour.
- Roast meat on a well heated grill until cooked. Finely chop the cilantro leaves and sprinkle on cooked meat.
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