Great rilling

CHB Mail - - Bite -

The weather is warm­ing up, mak­ing it the per­fect time to en­joy out­door bar­be­cues with friends and fam­ily and try­ing out new recipes with sa­vory pork favourites.

Pork, the clas­sic crowd pleaser, is the move for any bar­be­cue menu given not only the juicy, savoury pos­si­bil­i­ties of a pork-cen­tred meal, but also the count­less nu­tri­tional ben­e­fits that can help sup­port a healthy life­style. Our tips and recipes can help you ac­com­plish that.

It’s no sur­prise that many peo­ple pre­fer pork as their favourite 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 flavour, so gen­er­ously glaze the pork on the grill.

■ Make sure to flip chops and/or ribs for suc­cu­lent flavour and to cre­ate grilling lines on chops.

■ Af­ter re­mov­ing the pork from the grill, let it rest for 10 min­utes be­fore serv­ing to guests.

Cos­til­las de Cerdo a la Par­rilla con Mojo Ca­nario

To pre­pare this mouth-wa­ter­ing recipe for four peo­ple, fol­low these sim­ple steps and learn more about the recipe’s in­gre­di­ents at http:/ /porkess­a­­c­eta/cos­til­lasde-cerdo-a-la-par­rilla-con-mo­jo­ca­nario/:

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 105 de­grees.

4. Place ribs meat side up on bak­ing tray and cover with alu­minum foil. Bake for 3 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

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