Grilled Pork Leg Steaks | Tender and Juicy
(0)
30 min
Quick
Sezamo
Friptură tradițională românească din pulpă de porc marinată în baiț aromat cu muștar, usturoi și cimbru, friptă la jar până când devin rumenită la exterior și fragedă la interior. Un preparat clasic și suculent, perfect pentru orice grătar în familie.
Preparation method
Meat preparation and marinating
Cut the pork leg into steak-sized slices (about 1.5 - 2 cm thick). Pound them very gently with the back of a knife or a meat mallet covered in plastic wrap to tenderize the fibers without tearing the meat.
In a bowl, mix the sunflower oil with the classic mustard, finely crushed garlic, sweet paprika, dried thyme, and ground black pepper. Generously coat each slice of pork leg with this aromatic marinade. Let the meat marinate for at least 30 minutes at room temperature or 2 hours in the refrigerator.
Grilling
Heat the charcoal grill until the coals are well formed and covered with a thin film of white ash, at medium-high heat. Lightly oil the clean grill grate to prevent sticking.
Chef's tip
Sprinkle the salt on the pork leg only just before placing the meat over the coals, as salt added too early draws out the juices and can dry it out.
The mustard in the marinade provides natural acidity that tenderizes the pork leg fibers wonderfully, keeping the steak exceptionally tender and juicy on the grill.
27 min
Under an hour
