Grilled pork
Presentation
Welcome to my corner of Italian cuisine, where I share with you, from every corner of the world, the true essence of Italian dishes. Today I present to you a classic adored by all meat lovers: grilled pork, a symphony of sausages, bacon, ribs and polenta. These ingredients, simply marinated with coarse salt and fresh rosemary, tell stories of tradition and conviviality. This item is your passport to bringing a touch of authentic Italian cuisine to your home, celebrating the pleasure of good food. Prepare to be transported to the Italian countryside with every bite.
Ingredients:
- 4 pork ribs
- 3 slices of bacon
- 2 sausages
- 4 slices of cold polenta
- coarse salt to taste
- a sprig of fresh rosemary
Preparation:
Make a very simple marinade for the ribs and bacon 1 by distributing coarse salt on the surface of the meat. Be sure to press the salt into the meat with your fingers so that it sticks. 2 Then also add the fresh rosemary broken into tufts, distributing it throughout the meat. Leave to marinate for about 1 hour. 3 In the meantime, prepare the coals and heat the grill.
When the coals are ready, clean the grill with a wire brush if necessary and 4 place the ribs, sausages and polenta on the grill. 5 Distribute a generous layer of embers and cook. 6 After a few minutes, check the cooking status and, if necessary, turn the meat and polenta.
7 When the ribs are almost ready, add the slices of bacon and renew the embers under them. In the meantime, the sausages and polenta should already be cooked, so place them aside in a warm place but away from intense heat. 8 After about 4-5 minutes, check the bacon and, if it has browned, turn it over to the other side. 9 When the ribs and bacon are also well toasted, place the grilled meat in a not too large pan with all the pieces on top so that they remain hot. Serve as soon as possible and enjoy your meal!
Advise
- And with the barbecue ? Obviously, in the absence of a fireplace, you can also cook this mixed pork grill on the barbecue. The result will be practically the same.
- Pay attention to the cooking order : The ribs are the ones that take the longest to cook and therefore go first. Then there are sausages and polenta and finally the sliced bacon should be put on the grill last, renewing the embers because it needs to cook quickly with a lot of heat.
- Check the cooking : don't forget to check the cooking status every now and then, especially towards the end when the meat begins to dry, if you are distracted for a moment it is easy to burn something.
- Wait to turn the polenta : the polenta should only be turned if a rib on the surface has already formed. If you try to do it earlier it will all stick to the grill and you will have to start cooking again.
- The secret to a perfect barbecue : definitely the experience. It is a recipe in which you have to learn to manage the heat of the embers according to the cooking times of the pieces of meat you have to cook. It may not be very easy right away, but once you learn it you will get great satisfaction from it.
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