Grilled pork pastrami | Golden-brown and juicy
(0)
45 min
Quick
Sezamo
Pastramă tradițională de porc la grătar, marinată cu vin alb, cimbru și usturoi. Rumenită la perfecție, suculentă și plină de savoare rustică românească, servită alături de muștar și ardei iute.
Preparation method
Preparing and marinating the pastrami
Slice the pork pastrami into even slices about 1 - 1.5 cm thick, if not already sliced. In a bowl, mix the dry white wine with the sunflower oil, finely crushed garlic, dried thyme, sweet paprika, and ground black pepper.
Place the pastrami slices in a deep dish and pour the flavorful marinade over them, making sure each piece is well coated. Leave the meat to marinate at room temperature for 20-30 minutes (or in the refrigerator for up to 2 hours) to tenderize and absorb the rustic flavors.
Grilling and serving
Preheat the charcoal grill or grill pan well over medium-high heat. The coals should be well lit and covered with a fine layer of ash, with no open flame.
Chef's tip
Do not add salt to the marinade: traditional pork pastrami is already seasoned and salted during the curing process.
Periodically basting the meat with the white wine marinade during grilling prevents the spices from burning and keeps the meat exceptionally juicy.
15 min
Under an hour
