(BPT) – National Grilling Month is here, making it the perfect time to enjoy outdoor barbecues with friends and family and trying out brand new recipes with savory pork favorites.
Pork, the classic crowd pleaser, is the move for any barbecue menu given not only the juicy, savory possibilities of a pork-centered meal, but also the countless nutritional benefits that can help support a healthy lifestyle. Our tips and recipes from the National Pork Board (NPB) can help you accomplish that.
In fact, grilled pork is more than just a tradition for Hispanic and African-American families – it’s their natural, go-to choice for grilling season. According to a recent NPB study, these demographics popularly choose pork chops and ribs as their protein of choice this time of year. It’s no surprise that many people prefer pork as their favorite source of sizzling protein given that it’s packed with vitamins and is now leaner than ever before, helping consumers stick to their diets.
Not sure how to turn on your grilling mode? Cooking pro Eddie Zamora, also known as the Yum Yum Foodie, has some savvy tips that experts and beginners can easily follow to master any pork recipe:
* Clean and oil the grill prior to use.
* You can never have too much flavor, so generously glaze the pork on the grill.
* Make sure to flip chops and/or ribs for succulent flavor and to create grilling lines on chops.
* After removing the pork from the grill, let it rest for 10 minutes before serving to guests.
To prepare one of our favorite, mouth-watering recipes, ‘Costillas de Cerdo a la Parrilla con Mojo Canario,’ for four people, follow these simple steps and learn more about the recipe’s ingredients at http://porkessabor.com/receta/costillas-de-cerdo-a-la-parrilla-con-mojo-canario/:
For Ribs (can be done a day in advance):
1. Mix all the ingredients that can be found by following the link listed above, rub them together with the ribs, and make sure to evenly distribute and massage them into ribs.
2. Cover and refrigerate for 8-24 hours.
3. Preheat oven to 225 degrees.
4. Place ribs meat side up on baking tray and cover with aluminum foil. Bake for 3.5-4 hours until very tender but not quite falling off the bone. This can be done a day in advance.
For Mojo Canario:
1. Blend all ingredients – except oil and water – in a food processor until they become a fine paste.
2. Add oil slowly to emulsify. Adjust thickness to your liking by adding a little bit of water. Note: When adding the oil to food processor for the mojo, it is possible that the sauce ‘splits.’ Adding a couple drops of water can help to bring it back together.
3. The final sauce should have the consistency of a thin mayonnaise.
1. Preheat grill to 350-375 degrees.
2. Toss all ingredients for potatoes in a mixing bowl ensuring all potatoes are well coated.
3. Use heavy duty aluminium foil to make a sealed package of potatoes. Place on grill, flipping and shaking every five minutes for 20-30 minutes, or until potatoes are tender when pierced with a paring knife.
At the same time, grill ribs for 10-15 minutes, or until nicely charred, flipping every few minutes.
1. Cut ribs into half slabs.
2. Sauce with mojo (it’s ok if it’s slightly separated).
3. Serve with potatoes.
Taking time to plan the key elements of your cookout allows you to relax, savor your meal, and enjoy the company of your guests. For a range of other delicious, Spanish-language pork recipes and nutritional information, log on to Porkessabor.com.