INGREDIENTS
- 1.5 kg (3.3 lb) pork meat (rump & shoulder)
- 22 g sea salt (preferably fleur de sel)
- 2 g black pepper
- 3 g cumin
- 1.5 g allspice
- 50 ml vinegar
- 50 ml sunflower oil
PREPARATION
Prepare the meat 3-4 hours before cooking. Cut the meat into small pieces (5x5 cm approximately), place them in a vessel, and pour vinegar on them. Mix well to cover each piece. Keep mixing, until they absorb the vinegar. Then, add the salt along with the spice blend gradually, mixing each time. Lastly, pour the sunflower oil over the pieces, and mix well. Cover the vessel, and refrigerate for 3-4 hours, at least.
COOKED ON amber.q A
COOKING
Pile up the charcoals inside the fire cabin of your charcoal grill, covering with charcoal the space you’ll need for grilling. Place kindling (alcohol-soaked cotton) on top and light them. The charcoals light upside down, from top to bottom. They will be lit in 25-30 minutes, easily, quickly, and without smoke. When they are fully lit, spread them inside the fire cabin. If there are any briquettes that aren’t lit, put them aside. Grill over high heat for 20 minutes approximately. The cooking time is determined by the internal temperature, which should be 65⁰C-70⁰C (149⁰F-158⁰F). It’s best to remove the spits from the grill when the internal temperature is close to 70⁰C (158⁰F), and the roast has a nice brown crust. This way you’ll get a delicious and juicy roast.
You could grill a few vegetables along with the spit-roast. Accompany meat with grilled vegetables or fresh salads. A good company is necessary, because –our dear friends- grilling is communication.
Happy grilling everyone!
