Grilled Marinated Pork Leg | Tender and Juicy
(0)
Under an hour
Sezamo
O friptură tradițională românească din pulpă de porc, frăgezită într-o marinadă clasică cu muștar, usturoi, cimbru și boia dulce, friptă la grătar până capătă o crustă rumenă și un interior extrem de suculent.
Preparation method
Meat preparation and marinating
Wash and pat the pork leg dry with paper towels, then slice it into even steaks, about 1.5 - 2 cm thick. Lightly tenderize the meat slices with a meat mallet, being careful not to tear the fibers.
Peel and crush the garlic cloves. In a large bowl, combine the classic mustard, sunflower oil, crushed garlic, dried thyme, sweet paprika, sea salt, and ground black pepper, mixing until you get an aromatic paste.
Coat each pork leg slice with the prepared marinade, ensuring it is evenly covered on all sides. Place the meat in a covered dish and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for maximum tenderness).
Chef's tip
Do not skip the meat's resting stage after grilling: 5 minutes of rest keeps the steak incredibly juicy and prevents the juices from running out when sliced.
The mustard in the marinade provides natural acidity that helps tenderize the pork leg fibers, ensuring a tender steak packed with flavor.
15 min
Under an hour
