Grilling pork: There is a lot to consider when grilling pork . Have you ever thought about where your pork really comes from? What really ensures high quality and how you should grill it so that it doesn't spoil? We answer these questions you in our article.

You can ensure high quality if you buy meat from a butcher. Stress in animals leads to poor quality, which is why you should always buy high-quality meat from species-appropriate husbandry. Before grilling, you should marinate your meat so that it becomes tender. Various oils, spices and herbs are suitable for the marinade. When grilling pork, you have to pay attention to which cut you have. Lean meat is always grilled forwards using cast iron, and fatty meat is grilled slowly backwards.

Choosing the right pork for grilling is crucial to achieving a delicious and tender result. There are various factors to consider when choosing the best pork for the grill. First of all, you should pay attention to the quality of the meat. Meat from species-appropriate husbandry is the best choice. This is because animal suffering has a negative effect on the taste of the meat. Stress in animals causes the meat to lose quality and at the same time is responsible for reducing the taste experience. So if you really want to taste the pork, you should always buy your pork from a butcher . You should also buy from where you can check the origin of the animals. Always ask yourself who is willing to disclose their suppliers and who supports passionate farmers. Therefore, buy your meat from a butcher. This way you can be sure that the pork from the pork is always of outstanding quality.

But which pieces should I choose for the best grilling experience? In general, when grilling, you don't have to do without fatty pieces or lean meat. The ever-popular pork fillet , aromatic pork chops or common neck steaks are all ideal for grilling with charcoal or gas. It doesn't just depend on the type of meat, but also on your grilling technique and the correct preparation of the meat. This primarily includes the decision as to whether you want a crispy crust or are more of a meat eater and prefer ribs . Or maybe you like variety, which is why a skewer , suckling pig or even pulled pork would be more suitable for you. The right seasoning and the associated aroma also play a role, but equally depends on your personal choice of meat and your goal. No matter what you decide on, preparing your pork depends on your personal preference and involves various factors that must be taken into account.

When it comes to marinating pork, choosing the right marinade is crucial. A good marinade is responsible for making pork as tender as butter and juicy as butter. This is because the fatty acid in the marinade softens the connective tissue of the meat. But that's not all. It's also responsible for the taste. A delicious marinade requires the right ingredients, so the perfect marinade for pork should be a combination of different harmonies that support and enhance the meat and its own flavor.

A popular option is a mixture of soy sauce, garlic, honey and mustard. The soy sauce brings salty umami notes, while the garlic gives the meat a spicy and slightly hot nuance. The honey, on the other hand, gives the pork a sweet and slightly caramelized note, while the mustard rounds it off with a savory finish. Another option is a marinade based on olive oil, lemon juice and rosemary. The olive oil ensures that the meat is beautifully juicy and the lemon juice gives it a citrus-fresh note. The rosemary brings a spicy aroma that harmonizes perfectly with the pork. In general, herbs and spices are a good choice. To make the marinade even more intense, paprika, cumin or thyme can be used. The important thing with the marinade is that the pork is given enough time to absorb it. The longer the meat is allowed to marinate, the more intense the flavor will be.

The meat should sit in the marinade for at least a few hours, but ideally overnight, to fully absorb the flavors. During the marinating process, you should turn the meat regularly to ensure even distribution. Make sure to store the meat well covered (in an airtight container or plastic bag) to prevent it from drying out. Once it's time to roast or grill the marinated meat , it's important to drain off any excess marinade to avoid burning the marinade and reducing the flavor intensity of the mixture. However, if you prefer the intense bouquet of your seasoning, it's important to turn the meat regularly and brush with the remaining marinade to concentrate the flavor.

To grill pork properly and preserve its natural flavors, there are a few important points to keep in mind . First of all, the meat should be at room temperature before grilling to ensure even cooking. It is also advisable to season the meat with salt and pepper beforehand to intensify the flavor. Before placing the pork on the grill, it should be well preheated to allow for quick and even heat development. It is important to turn the meat regularly to prevent burning and to ensure even cooking. When grilling pork, it is important to monitor the internal temperature of the meat to achieve an ideal level of doneness. A core temperature of 63-68 degrees Celsius is usually ideal for juicy and tender pork. Therefore, always set up 2 to 3 zones on your charcoal or gas grill , including an indirect and a direct one.

To keep the meat juicy and tender, it can be a good idea to brush it regularly with marinade or gravy while grilling. After grilling, the meat should rest for a few minutes to allow the juices to distribute before serving. It is advisable to carve the meat diagonally (at a 45° angle and against the muscle fibers ) to ensure the tenderness of the meat. This way you cut through the muscle fibers and prevent your steak or piece of meat from becoming tough and difficult to chew.

When it comes to grilled pork, it's also important to differentiate between the different cuts. Whether it 's pork fillet , ribs, pork loin, secreto, the back of the pork or the absolute classic neck steak - you need to treat the pork cuts differently so that they are nice and juicy and you can prepare them perfectly. In general, for lean cuts such as pork fillet , pork loin or even ham, you should always use a plancha, cast iron plate or a pan on the grill . These pork steaks run the risk of burning quickly. Grilling forwards is the trick here - so always cook these cuts on a hot surface and then finish them off over indirect heat. Make sure that the leaner pieces are drizzled with oil afterwards to intensify the flavour. This is where the hot cast iron on the grill helps. This way you don't lose any fat, the meat doesn't burn and it gets a delicious aroma.

It's not like that with fatty pieces. Pork steaks with a high fat content, such as chops or pork neck, need different cooking methods and have to be considered for a special cooking time. These need to be grilled slowly and gently backwards. This means that you have to bring them up to temperature indirectly before you put them on the hot zone. This prevents the fat from burning and at the same time ensures that the meat is still slightly pink on the inside. A small digression: the connective tissue also determines the color of the meat - if the meat has little connective tissue, it is automatically pink. With this grilling method, you get your pork steak tender and juicy .