INGREDIENTS
- Pork ribs cut into large cubes
For 1 kg (2.2 lb) of meat:
- 12 g salt (preferably fleur de sel)
- 1.5 g peppercorns (white, black, green, and red)
- 1.5 g coriander
- 2 g sweet chili flakes
- 1 dash of summer savory
- 1 dash of thyme
- 1 dash of oregano
- 1 tsp mild mustard
- 30 ml sunflower oil
- pork caul fat
PREPARATION
Ask your butcher to cut the pork into chunks, 8x8 cm approximately. Place the peppercorns, the coriander, and the sweet chili flakes in a stone mortar. Grind them to powder. Always prefer using whole spices. Then, add the salt and the herbs (summer savory, thyme, oregano) to the mortar. Bash them to mix them all together. Add the spice blend to the pieces of meat while mixing. After adding the spices, mix thoroughly to cover all the pieces. Spread the mustard evenly over the pieces of meat. Lastly, add the sunflower oil, and mix thoroughly one last time. Cover the vessel, and marinate the meat in the fridge for 24 hours. During this time, make sure to mix it once or twice.
COOKED ON amber.q A
COOKING
Your first task is to light the charcoals in your charcoal grill. Pile up the charcoals inside the fire cabin of your grill. The pile should cover the cabin’s surface under the skewered pieces of pork, plus some extra space on both the right and left sides. Until the charcoals are fully lit, you have enough time to skewer the meat. Use a spit with a foursquare cross-section, 12x12mm. Skewer the pieces of meat evenly, making sure to distribute the pieces of fat evenly, as well. Fill a large vessel with lukewarm water, place the caul fat in the vessel, and spread it out flat. While the caul fat is still wet and lukewarm, wrap it around the skewered meat. It’s best to have two layers of caul fat around the meat, but one layer could work equally well. Press the caul fat against the pieces of meat to stick it onto them. This will keep it in place.
When the charcoals are fully lit, throw some charcoal ash on them to reduce the emitted heat. This way the charcoals will last longer. Start grilling by placing the rod 25 cm away from the charcoals. Grill with indirect heat (the head is placed on one side of the meat). After an hour, place the rod with the meat closer to the charcoals, and grill for two more hours (approximately). When the spit-roast is nearly done, increase the heat. Remove the spit-roast from the grill when the internal temperature is over 85⁰C/185⁰F. Allow the meat to rest for 20 minutes, and then serve your guests. The roast pairs well with red wine or cold beer in the summer.
Happy grilling everyone!
