Summer days are ideal to take out your grill and enjoy outdoor meals. Pork meat is a delicious and versatile option with which you can please your family and guests. Some recommendations from experts to get the best out of your meat, to make it juicy, prevent it from sticking, burning or overcooking.
Heat the grill and grease
Heat grill for at least 15 minutes before adding meat. To prevent the pork from sticking to the grill, coat the grills with vegetable oil, you can use spray oil.
Use a spatula or tongs
Pork.org notes that sharp utensils can pierce pork when turning it, causing its juices to escape and drying out. It is suggested to use spatulas and tongs.
Opt for the coolest area of the grill
Meat is more likely to burn when cooking on an area that is too hot. It is preferable to place it in a cooler area and turn it frequently.
Pork experts advise grilling pork over direct medium heat; turning once halfway through.
Add sugar-based sauces near the end
Sugar-based sauces can burn easily . Add these sauces at the end.
Check meat doneness
Undercooked meat increases the risk of food poisoning. To ensure flavor and for added safety, verify that pork has been cooked to a safe minimum internal temperature.
Use a food thermometer. The United States Department of Agriculture (USDA) states that pork must reach a temperature of 145° F and be allowed to rest for at least 3 minutes.
3/4-inch bone-in and boneless pork chops are ready in an estimated cook time of 8 to 12 minutes; 1 ½-inch bone-in chops, between 22 and 35 minutes, boneless between 12 and 22 minutes.
Empanadas or ground beef patties pork should reach an internal temperature of 160° F, the average cooking time is between 8 and 12 minutes.
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