A guide to grilling pork: From juicy steaks to ribs
Taking a stand for quality meat
Pork is a popular choice for grilling for many reasons. Its natural fat content ensures that the meat stays juicy even at higher temperatures. Thanks to the variety of cuts, there's something for everyone - from fast steaks to slow-grilled ribs to tender cuts. Extra pork accepts the flavour of marinades and spices perfectly, which opens the door to endless culinary experimentation.
5 pork cuts for the grill you won't go wrong with
At Naše maso butchers shop, you will find a wide range of pork from Přestice black-pied pigs, which is perfect for grilling. Before you start, allow the meat at least an hour out of the fridge at room temperature. Always salt and pepper immediately before cooking!
1. Pork neck: the queen of the grill for beginners and pros alike
Pork neck is the uncrowned queen of barbecue. It's marbled enough to guarantee success even for beginner grillers. It's great cut into quick steaks or grilled whole. Cut it into thicker slices and no more chopping!
Butcher's Tip: Don't let the neck dry out on the grill. Ideally, grill it over a medium heat and let it rest for a few minutes after reaching an internal temperature of around 65-70°C to allow the juices to spread.
2. Bone-in pork chop: a succulent cut for gourmets
Want a nice juicy piece of meat for the grill? A juicy, succulent chop, still on the bone, is the right choice! It is cut into thick slices, which, combined with the fat of the Přestice black-pied pig, ensures that it will be full of juice and flavour. It's covered in a layer of fat, which you slice into a grid and grill first - the rendered fat will crisp up beautifully!
Chops are grilled similar to beef steaks and benefits from a medium-rare finish. Before grilling, you can make a small cut near the bone to cook the meat evenly.
Butcher's Tip: If you don't like fat, cut it off after grilling.
3. Pork ribs: crispy crust, tender meat
Pork ribs are synonymous with slow grilling and rich flavour. Whether you reach for spare ribs or baby back ribs, patience and proper preparation are the keys to success.
- Preparation: Before grilling, first boil the ribs for about 45 minutes in water or bake them in the oven (for example, 1-2 hours at 150 °C). This will make the meat beautifully tender and break down from the bone. Then grill them at a medium temperature for about 10-15 minutes on each side.
- Marinade: Bet on BBQ sauces, honey, chilli and smoked paprika. Brush the ribs repeatedly during grilling.
4. Tenderloin: Tenderness and speed on the grill
Pork tenderloin is the most tender cut. It is lean and ideal for quick cooking on the grill. It is best grilled whole, as it will remain juicy. But be careful not to let it dry out!
- Preparation: Grill over direct, medium heat for just a few minutes on each side. The internal temperature should reach 63-68 °C. Allow the pan to reach a temperature of 170-686°C before slicing. Rest for 5 minutes under the foil.
- Marinade: A simple marinade of olive oil, garlic and herbs (rosemary, thyme) will do.
5. Pork flank
Pork flank is suitable for roasting, but is also great for grilling. Sliced and slowly grilled until crispy, it tastes delicious.
- Boneless pork flank: Ideal for grilling sliced pork, slowly grilled until crispy.
- Bone-in pork flank without skin: Suitable for roasting whole, but when sliced and slow grilled it also becomes a delicacy.
More great pork lots from Naše maso for the grill
- Knuckle: This very lean cut is found on the front of the thigh. It's perfect for quick steaks or medallions.
- Pork Loin Medallions: A very lean and tender cut with a fat cover on the back, just behind the tenderloin.
- Shoulder: Can be very tasty and juicy and is less fatty than neck, making it a great choice for those looking for a compromise between leanness and juiciness.
Tips and Tricks:
- Room temperature: Let the meat rest at room temperature for about an hour before grilling. This will prevent temperature shock and allow the meat to cook through more evenly.
- Salting and seasoning: Salt and pepper (with freshly ground pepper) immediately before cooking.
- Marinating: Pork loves marinades! Use those based on oil, vinegar, herbs, spices, garlic, onions, but also honey or beer. Marinate ideally for several hours, or overnight for ribs.
- Grill temperature: For steaks and tenderloin you need a higher direct heat to create a crust, for ribs and flank you need more indirect and lower heat for a slow sear.
- Rest: After grilling, let the meat rest for a few minutes under loosely laid foil. The juices will spread evenly and the meat will be juicier.
What to top the pork with?
A wide variety of side dishes are perfect for grilled pork.
Grilled vegetables: Peppers, zucchini, eggplant or corn. You can get inspiration here.
Fresh salads: Light leaf salad or coleslaw. A light salad is also a great match for pork. radish salad from Kantýna.
Potatoes: Baked potatoes or fries.
Sauces: Our BBQ sauce, herb dips or si prepare your own barbecue sauces by Ambiente chefs.
And of course bread from Eska or from U Kalendů
Don't forget the sausages!
If you fancy a combination, pork steaks and ribs are a great match for pork salsiccia or barbecue sausage from Přestice black-pied pigs! Find out more about grilling sausages in the first part of our grilling series. Next up: beef.
