Barbecued Pork
The delicate aroma of this dish is downright irresistible! Barbecued pork made this way comes out tender, juicy, and full of flavor.
Irina
Recipe author
Barbecued Pork
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 %
12 g
Fats 54 %
15 g
Carbohydrates 4 %
1 g
192 kcal
GI:
100
/
0
/
0
- Cut the meat against the grain into slices about 1/2 inch (1.5 cm) thick. Leaner meat works best. Peel the tomatoes and peppers, remove the seeds, and chop them, then purée the vegetables in a blender. Pour the puréed vegetables over the meat and let it marinate in a cool place for 1 hour, turning it once partway through. Light the coals in a charcoal grill. Wait until the flames die down and the coals turn ashy white. Lay the meat on the grate. Cook, turning from time to time, until the pork is done. Watch that it doesn't burn — but don't dry it out either. When you pierce it, the juices should run clear. Serve hot; the best sides for this pork are a vegetable salad or grilled vegetables.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Chili pepper - 40 kcal/100g
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