Grilled Pork

We recently had a wonderful Indoor Grill party at my friend Anu chechis home and it was my first hands-on grilling experience!Here goes the recipe of how we grilled the pork.

My entry for Anthony’s Curry mela and Meeta ’s Monthly Mingle!

Ingredients

Pork(along with bone) = 700g

for marinade
Ginger-Garlic paste = 1tbsp
Red chilli powder = 1tsp
Black pepper powder = 1/2tsp
Garam masala powder = 1tsp
Kasoori methi = 1/4tsp
Italian herb mix = 1tsp
Yoghurt = 2tbsp
Lime juice = 1tbsp
Olive oil = 1tsp
Salt = to taste

Method

Mix all the ingredients to make the marinade
Evenly coat the marinade on the pork pieces
Marinate for atleast 1 hour(keep refrigerated)

Preheat the open electric grill at 250 degree Celsius
Place the marinated pork pieces over the heated grill
Also place thinly sliced potato,tomato and capsicum (for accompaniment)

Turn the pieces and grill till both sides are done(charred mark)
Serve hot with barbeque sauce or spicy tomato chutney



Note - As no fat is used in the cooking process and melted fat is lost this cooking method is favoured by health experts.But grilling, particularly meats, carries with it certain risk factors.

When we cook meats at high temperatures, it creates compounds called " Hetercyclic amines" (HCAs) and "Polycyclic Aromatic Hydrocarbons"(PAHs) . These compounds are powerful cancer-causing agents in animals and research indicates that they are carcinogenic to us as well. They are formed when fat from meat drips down on to the hot coals or any grill heating element, causing smoke to rise back on the food. These cancer causing compounds also form directly on food when we char it.But these tasty cancer causing compounds do not form when we grill fruits or vegetables.For more info refer this site

Now grilling isn’t the only cooking method that causes these agents and there isn’t a reason for you to give up on your grill.In fact,this is also true for pan fried meats at high temperatures.There is only an increased risk of cancer when excessive amounts are consumed.You still can enjoy grilled meats, but just do it in moderation.

To reduce the risks follow these basic tips:

1.Use marinades based on olive oils and/or citrus juices. This is the number one way to stay safe.

2.Trim excess fats from foods. These fats are the troublemaker so keep it to a minimum.

3.Keep you grill clean. A clean grill not only cooks better it is safer in every way.

4.Avoid flare-ups,flare-ups burn foods and this increase HCA formation.

5.Don’t overcook foods. The charred bits on foods are the largest sources of PAHs and HCAs so if you have charred sections of meat cut them off.

6.Serve up your grilled foods with a good helping of fruits and vegetables then you will really be grilling healthy.