Pork leg is a versatile cut of meat that is perfect for grilling. By opening up the leg, you create more surface area for seasoning and browning, resulting in a more flavorful and tender dish. Grilling the pork leg over an open flame gives it a delicious smoky flavor and a crispy exterior that is hard to resist.This grilled pork leg recipe is easy to prepare and makes a perfect centerpiece for any outdoor gathering or dinner party. With a few simple ingredients and some basic grilling techniques, you can create a mouthwatering dish that will impress your guests and have them coming back for seconds. So dust off your grill and get ready to savor the taste of perfectly grilled butterflied pork leg!
- 1 kg pork leg butterflied
- 2 red onions diced
- 5 cloves of garlic chopped
- 1 red bell pepper chopped
- 3 bay leaves crushed
- 10 cloves crushed
- ½ fresh lime
- 15 red chili peppers
- 2 red bell peppers
- 1 red onion
- 2 cloves of garlic whole
- 2 tsp coarse sea saltsalt
- 1 tsp gropund black pepper
- 2 tbsp olive oil
- Grab a sharp boning knife and take off the pork skin around the leg.
- Cut trough the middle of the leg untill you reach the bone and run your knife along the bon.
- Seperate the meat from the bone.
- Once you seperated the meat from the bone, slighte carve into the meat to create even more surface. Don't worry about holes
- Slice up some onions, garlic and bell pepper.
- Crush bay leaves and cloves in your mortar and pestle and add the the rest to mush it fine into a puree.
- Add the marinade to your pork meat and seperate it evenly. Let it sit for 10 minutes.
- Fire up your Charcoal BBQ. I'm using the charcoal professional by Napoleon because it has a huge grilling surface and i can lower the charcoal bed by hand.
- Spread out hot briquettes and if you have enough surface in your grill, create a cooler spot with a little bit less on one side.
- Let your pork meat grill on the lowest position above the birquettes and create a slow sizzle sound.
- I want a lot of char but i want it slowly so keep on checking it by flipping it around and moving the meat around on your grate.
- Let it slowly come up to temperature on the cooler side untill you reach a temperature of around 65°C/150°F and a good dark charred crust.
- Wrap it in some aluminium foil with a squeeze of lime on top. Let it rest for 10 minutes.
- While your pork is still sizzling away you can put some beautifull bell peppers and chili's on the BBQ to get some charring on them.
- Once they have a beautifull BBQ char, take them off the grill.
- Put them in a blender without the stems.
- Add 1 red onion cut in half, 2 cloves of garlic, 2 teaspoons of salt and one teaspoon of black pepper.
- Grind it down untill you have a beautifull vibrant BBQ Sauce.
- Fry it in a hot pan with a lot of olive oil and let it reduce for around 5 minutes. Now your sauce is done and less spicy then befofe it was fried.
- Slice up the pork into thin strips and serve with some sauce on top.
Calories: 281kcalCarbohydrates: 20gProtein: 23gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 68mgSodium: 94mgPotassium: 932mgFiber: 4gSugar: 11gVitamin A: 2942IUVitamin C: 244mgCalcium: 55mgIron: 3mg
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