In addition to sausage, which is ubiquitous at Brazilian barbecues, and almost always made with pork, there are several other ways to take pork cuts to the barbecue.
Pork cuts have gained popularity among barbecue chefs, but they still raise some doubts, such as the ideal point, the best way to prepare, the correct seasonings and recommended accompaniments.
Here are some tips for your barbecue with pork.
PORK CUTS FOR BARBECUE
One of the advantages of pork is its versatility. Almost all cuts, in addition to being magnificent in the oven or frying pan, can really shine on the barbecue.
The most suitable cuts for grilling are pork ribs, sirloin cup, pacentta (belly) and pork picanha.
SEASONING FOR PORK ON THE BARBECUE
Barbecue pork, with the perfect balance between herbs and seasonings, has a fantastic result of aromas and flavors. The choice of each item may vary depending on individual taste, but some are essential, such as lemon, garlic, black pepper, rosemary, paprika and a touch of sugar, which goes very well with the pork. .
Pork, unlike beef, needs more time to season (or marinate) so that it absorbs all the flavors and becomes more juicy.
One of the fundamental points is the amount of salt and sugar, we recommend using 14 grams of salt and 10 grams of sugar for every 1kg of meat. Too many condiments to taste. Apply all seasonings at least 12 hours in advance, keeping the meat in the refrigerator until barbecue time.
A great option for seasoning ready for barbecue with pork is dry rub
POINT AND TIME TO BROIL PORK ON THE BARBECUE
It is important to remember that pork, contrary to what many people think, should not be served very well done. On the contrary, it needs to be juicy and very soft, as only then will it be possible to taste its full flavor.
The time that the pieces should remain on the grill will depend on several factors, such as the type of cut, the thickness, the height at which the meat will be in relation to the fire and even the amount of charcoal in the barbecue.
For those who prefer to grill fillets, instead of the whole piece, it is worth remembering that the ideal is for them to be between 2 and 3cm in height, this way, after just 20 minutes of grilling they will be juicy and at the ideal point.
For those who opt for the whole piece, grilling time can vary between 30 and 40 minutes. To roast the sirloin cup, for example, it is recommended to seal the piece to obtain much more juiciness. To do this, wrap the meat in aluminum foil and place it on the barbecue for approximately 35 minutes. Raise the grill if the coals are too strong.
Whole pork picanha needs 30 minutes of grilling to become tender and very tasty. In this case, it is also important to pay attention to the height of the brazier, that is, if it is too high, it is recommended to raise the grill to avoid drying out the item.
For the ribs to be irresistible, the ideal is to place them on the barbecue at a distance of 40cm from the coals. With the bones down, it should stay for 40 minutes. After this time, it must be turned over and left for another 40 minutes. Or, if you prefer, you can bake it in the oven wrapped in aluminum foil for 1 hour and 30 minutes before finishing it on the grill, making it much more tender and juicy.
In the case of pancetta (belly), it is recommended to place the entire piece (skin side up) on the highest part of the barbecue — which must be very hot, but without flames.
When it is well browned, turn it so that the skin is facing down and then lower the grill to bring it closer to the coals. Remove the pancetta from the grill when the skin is crispy.
ACCOMPANIMENTS
At a barbecue where pork is the highlight, side dishes are essential, as they help to highlight its flavor even more.
Grilled pineapple
The sweet flavors form a perfect combination with the pork. Pineapple, which is already famous at barbecues, is a good choice in this case. Cut the pineapple into slices and let it grill (if the embers are too high, raise the grill to avoid burning it). Take it off the grill as soon as it is golden and, if you prefer, add a little brown sugar and cinnamon.
Leaf salad with fruit
The sweet and sour goes very well with the pork. By including fruit in the leaf salad, in addition to adding color to the dish, the pork cut gains great allies in filling the barbecue with colors and flavors.
In addition to these, coalho cheese, farofa and rice are also great accompaniments.
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