Grilled (broiled) pork

Grilled (broiled) pork

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From
Encyclopedia of Food and Cookery

It is best to have pork chops and steaks cut 2–2.5 cm thick for grilling (broiling).

Choice cuts for grilling: Loin chops or the ‘new-style’ cuts: From the loin and chump (rump) area: medallions, butterfly steaks, porkacue steaks.

Economical cuts for grilling: Leg chops and chump chops: These are inclined to be dry, so need to be marinated before grilling or basted very frequently during grilling.

Spareribs: Delicious barbecued; these are usually pre‑baked or simmered to melt away excess fat, and are often marinated and always basted with spicy sauce.

To grill: Have meat at room temperature. Use a sharp knife to cut through the skin and fat around the edge at 1 cm intervals to prevent buckling. Season with freshly ground black pepper and brush with oil or melted butter. Place on a greased grill rack under a preheated moderate grill (broiler) or over coals. Brush every 2–3 minutes with more oil or melted butter to keep meat moist, and turn 2–3 times. Allow 12–16 minutes, depending on cut and thickness. To test for doneness, see Meat.

Ingredients

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see method for ingredients

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