Grilled meat
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
For evenly cooked, juicy pork, cut the meat into medium-sized pieces of similar thickness. The mayonnaise-based marinade coats the pork thoroughly, while lemon juice and pepper add brightness and a pleasant spicy aroma. Do not salt the pork during the overnight marinade. Season it immediately before placing it on the grill, then cook over a well-heated grate, turning the pieces regularly for even browning.
Cut the pork
Cut the pork leg into medium-sized pieces of similar thickness. Very large pieces will take longer to cook, while very small pieces can dry out quickly on the grill.
Make the marinade
Place the pork in a deep bowl. Add mayonnaise, lemon juice, allspice, hot red pepper, and ground black pepper. Mix thoroughly with your hands or a spatula until every piece is evenly coated.
Marinate overnight
Cover the bowl and refrigerate the pork overnight. The extended marinating time allows the meat to absorb the citrus and pepper flavors while the mayonnaise coats the surface.
Prepare the grill
Preheat the grill thoroughly and clean the cooking grate. Remove the pork from the refrigerator and season it with salt immediately before grilling rather than adding salt to the overnight marinade.
Grill the pork
Place the pork pieces on the hot grate and grill until fully cooked, turning them regularly. Aim for an evenly browned exterior while making sure the center is completely cooked.
Rest and serve
Remove the cooked pork from the grill and let it rest for a few minutes before serving. This gives the juices time to redistribute and helps the meat remain tender and juicy.
CHEF'S TIP
Marinate overnight
Let the pork rest in the refrigerator for several hours, ideally overnight. This gives the mayonnaise, lemon juice, and spices enough time to flavor the meat thoroughly.
Salt right before grilling
Keep the salt out of the long marinade. Season the pork immediately before grilling or once it is on the grate to help maintain a juicy texture.
Cut evenly
Keep the pork pieces roughly the same size and thickness. This allows them to cook at a similar rate and prevents smaller pieces from drying out before larger ones are done.
Turn the meat regularly
Rotate the pork periodically so it develops an even browned crust on all sides. Avoid piercing the pieces repeatedly, as this can release valuable juices.
SUBSTITUTIONS
Add your taste
- Use another pork cut Pork shoulder or another grill-friendly cut can replace the pork leg. Slightly fattier cuts tend to stay especially juicy over the grill.
- Use Greek yogurt Replace the mayonnaise with thick plain Greek yogurt for a lighter marinade with a pleasant tangy flavor.
- Swap lemon for lime Lime juice can replace lemon juice in a similar amount. It gives the marinade a slightly different citrus aroma while keeping its bright acidity.
- Adjust the heat Reduce or omit the hot red pepper for a milder version, or increase it gradually if you prefer a spicier grilled pork.
HOW TO STORE
How to Store Grilled Pork
Let the cooked pork cool and refrigerate it in an airtight container within 2 hours of cooking. Store at 4 °C or below for up to 3–4 days. Reheat portions on the grill, in a skillet, or in the oven, taking care not to dry out the meat. Covering it or adding a small splash of water can help retain moisture during reheating. Cooked pork can also be frozen for up to 2–3 months. Thaw it gradually in the refrigerator and reheat thoroughly before serving.
GOOD TO KNOW