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Grilled pork snails

Author
Cookinero 13 Nov 2022
17340
Grilled pork snails

Juicy and flavorful meat! Juniper berries give the meat a unique taste!! I recommend grilled zucchini as a side dish.

How to cook Grilled pork snails

Step 1

Grilled pork snails

Wash the meat and pat dry with paper towels. Cut into thin slices and beat well.

Step 2

Grilled pork snails

Mix rosemary, cumin, salt, chili and juniper berries. Pound.

Step 3

Grilled pork snails

Rub the meat with this mixture. I cut each piece in half lengthwise.

Step 4

Grilled pork snails

Roll each slice into a snail shape, secure with a skewer and brush with olive oil on top. Let it sit for 20 minutes and marinate.

Step 5

Grilled pork snails

Grill for 10-15 minutes until crispy. Simultaneously with the meat, fry the rings of young zucchini.

Step 6

Grilled pork snails

Transfer to a serving platter and sprinkle with fresh, chopped black pepper and parsley. Enjoy your meal!

Grilled pork snails - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pork with chicken, beef, or lamb. Adjust cooking times accordingly to ensure proper doneness.
The marinated meat can be stored in the refrigerator for up to 24 hours for deeper flavor, but 20 minutes is the minimum for best results.
Yes, you can use thick slices of eggplant or portobello mushrooms, marinated and grilled similarly for a vegetarian version.
Yes, you can bake the pork at 400°F (200°C) for 15-20 minutes or until crispy, flipping halfway through.
It pairs well with roasted potatoes, a fresh salad, or grilled vegetables like bell peppers and asparagus.
Yes, you can freeze the marinated pork for up to 1 month. Thaw in the refrigerator before grilling.
Avoid overcooking by checking for doneness at 10 minutes and basting with a little oil or marinade while grilling.
Yes, but use half the amount of dried rosemary as it is more concentrated in flavor.
Add extra chili flakes, cayenne pepper, or a dash of hot sauce to the marinade for more heat.
Yes, simply reduce the meat quantity and adjust the marinade proportionally for a smaller batch.

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