In the world of grill and barbecue, for me, it’s all about pork. When I crave those sticky ribs slapped with nice tangy-spicy sauce, there is nothing else I can really think of, but to get my hands on one. Indeed, pork has the best flavor when barbecued.
While barbecuing pork at home is not an easy option for a lot of households, a good grilled pork will get you close. It is so easy to prepare a super moist and delicious grilled pork, and it is very easy to dry them by mistake.
There are some important factors worth taking into account when grilling pork.
- Consider the thickness; No matter what parts of pork you like, whether it’s bone in or boneless, ribs or loin, choose a cut that its thickness is 1 inch or more. When the cuts are thick, it is easier to grill them on low and slow.
- Marinate the pork for at least 4 hours or preferably overnight. Marination tenderizes the meat while letting you add flavor to it. Also, I would emphasize to add onion to all types of marinations, even if they don't call for it.
- Make sure the pork is about room temperature (70 degrees F) before it goes on the grill.
- Grill pork on low and slow. Generally, I’m against intense heat for any cooking, but especially for pork, we need low and slow heat to get them cooked moist and tender. However, at first, preheat the grill on hight. Next, put the pork on the grill and let them sit for a minute, then turn down the heat to medium. Continue the same strategy when it is time to flip them over. Raise the heat again, flip them over and after one minute, turn down the heat to medium-low and let them continue cooking.
3 lb. thick-cut pork loin, trimmed, cubed 2”x2” or a little bigger
1 medium yellow onion, thinly sliced
3 cloves of garlic, smacked and chopped
1 tbsp lemon & pepper seasoning salt (recommended: McCormick )
1 tbsp Aleppo pepper
1 tbsp salt
1 tbsp sriracha hot chili sauce
1 tsp turmeric
1 tsp freshly ground black pepper
1/4 cup red wine vinegar
1/4 cup low sodiums soy sauce
1/4 cup extra virgin olive oil
First, make the marinade. In a small bowl, combine the garlic, lemon pepper seasoning, Aleppo pepper, salt, sriracha hot souse, turmeric, black pepper, vinegar, soy sauce, and olive oil, stirring well with a whisk. Set aside.
In a mixing bowl or on top of your chopping board, mix the cubed pork pieces with the sliced onions. Make sure onions are well distributed. Transfer the pork and onion mix into a zip top bag and pour the marinade over it. Get the extra air out and close the bag. Gently, shake the bag until all pork pieces are coated with marinade. Place the bag in the refrigerator, and marinate for at least 4 hours or preferably overnight, shaking the bag often.
Remove the pork pieces from the marinade and allow them to come about room temperature.
Preheat the stove top grill on high. Brush the pork pieces with some cooking oil and season them with a little salt and black pepper. Place them on the hot stove top grill and after one minute, turn down the heat to medium. Let them cook about 6 to 8 minutes. Raise the heat to high again, and flip the pork pieces over and after one minute turn down the heat to medium and allow the pork cook for 5 to 8 minutes. Transfer the cooked pork pieces to a serving platter, covering with foil and Let them rest for 5 minutes. Serve hot with a side of steamed basmati rice.
- When grilling on the stove top grill, I like to cube the pork for even cooking. Also, cubed pork pieces can be easily grilled on outdoor gas or or charcoal grills if skewered on presoaked wooden skewers.
- If you like to use big pork chops on the stove top grill, consider cuts thiner than 1 inch thickness. Whole pork chops with thick cuts are cooked better on the outdoor grills with lid.
- The ideal temperature for well-done pork is for its center to reach 150 degrees F.
- Plan B, Baked Pork
If all of your grilling plans get exhausted, don’t you even think about it. just place all the pork pieces on a foil lined sheet pan and bake them at 350 degree F oven for 30 minutes. Flip half way through the baking.