Pork marinating tips. Make BBQ even better

We all know that with the increasing summer temperatures our desire to “throw something on the grill” is increasing as well. The times when we grilled sausages on a stick or on a roasting fork, are long gone and we want to do something new. Well, this time we are going show you how to grill a pork leg.

Make the right marinade

Slice meat about 1 cm thick. Usually you need 2-3 slices per person.

Marinade for 1 kg of meat:

• 1 dl rapeseed oil,
• 1 dl beer,
• 2 teaspoons of paprika, or based on your taste preference,
• half a teaspoon of pepper,
• garlic to your taste (about 3-6 cloves),
• 1 tablespoon of soy sauce or half a teaspoon of sugar or 1 teaspoon of honey

Focus. Do not rush

Prepare the meat a few days before BBQ. The longer the meat bathes in the marinade, the tender it will become. This is especially true for lean meat, such as ham or leg. Before you put the meat in the marinade, dry it well with a paper towel (it is important), if necessary, remove skin and cut meat into equally thick slices, across the grain – muscle fibres. Tap and press the meat with your knuckles only. A mallet would tear the meat.

Photo: Pixabay

And now the most important thing – the right marinade that will make the meat better than ever. The basis of every marinade is oil, or if you are a health-conscious person, use yogurt. The acidity in yogurt makes meat more tender. You may also add lemon juice, wine or wine vinegar, but mustard, beer, soy sauce or even honey will make it tender too. Add fresh and dried herbs, spices, garlic to make the base. Do not put salt in the marinade, as it removes water and dries the meat. Salt the meat right before grilling.

Put the marinade in a deep container and beat with a fork. Carefully coat meat slices with the marinade, place them in a container with a tight-fitting lid, pour the rest of the marinade on top and leave it in the coldest part of the refrigerator for a few days. You may rearrange the meat in the container or turn it so the meat marinades evenly.

Remove the meat from the fridge at least an hour before grilling. You want the meat to be at a room temperature. Let the marinade drain a little and if you used yogurt, gently wipe it with a napkin. Now you may use salt.

Grilling

Place the meat on a hot grill to lock all juices inside. Grill on a less hot grill for a few minutes on each side. You may brush the marinade on the meat during grilling (not yogurt based marinade). Use tongs to flip the meat over. You do not want to pierce the meat. The grilling time depends on the temperature of the grill, the size of the meat and also on how you like your meat cooked. A good idea is to try one piece. When done, let the meat rest for a few minutes so the juice “settles” and does not leak out much when you cut it. Try it. This little delay before cutting is worth the wait.

And now all that’s left is to wish you bon appétit!

Source: https://www.receptyonline.cz/grilujeme-roznime-veprovou-kytu/, https://www.toprecepty.cz/recept/5038-nakladana-veprova-kyta/

Preview photo: Pixabay