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Pork cutlet on the bone in citrus marinade
Description
Pork cutlet on the bone can be cooked at home - in a pan, but how magnificent it is in the fresh air, even in winter. An active orange and lime juice marinade will do its good deed and the meat will sound in a new way. If desired and love the sour taste, increase the amount of lime juice.
Cooking
Step 1
Pat the pork pieces dry with paper towels, season with salt and pepper, rub the spices into the meat, and let sit while everything else cooks.
Step 2
For the marinade, scrub the citrus fruits with a brush to get rid of the wax, pat dry. With a fine grater, wipe the zest from limes and oranges, squeeze out citrus juice.
Step 3
Place the zest in a mortar. Add pink pepper and a pinch of salt, crush. Pour in the oil, then the citrus juice. Place the cutlets in ziplock bags, add the marinade, squeeze out the air, seal the bags and make sure that the marinade evenly covers the surface of the meat. Marinate 2 hours at room temperature or 4-6 hours in the refrigerator.
Step 4
Kindle the coals in the grill - they should burn out and turn into ashes. Heat the grate, grease. Shake the marinade off the meat, place on the grill and grill over the coals, turning every 2 minutes, until the internal temperature reaches 65°C (determine with an electronic thermometer). Let the meat "rest" for 5-7 minutes. and serve with vegetables.
Ingredients
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