Flavorful Iberico Pork Ribs & Jowl Steak Grill
#IbericoPork #PorkRibs #PorkJowl #MarinatingPork #EasyPorkRecipe #DeliciousGrill
Introducing a fantastic grilled dish using premium Iberico pork ribs and jowl! Marinated with garlic herb salt, pepper, basil powder, and a touch of olive oil, this recipe brings out a deep, rich flavor. Sizzling on the grill until golden brown, you’ll enjoy succulent, juicy pork packed with incredible taste. Don’t forget to grill some tofu and kimchi in the rendered pork fat for an extra treat – the combination of kimchi and tofu is truly irresistible! While I briefly considered vegetarianism, my love for seafood, tripe, and blood sausage makes it impossible. So, I’ll find happiness in delicious pork dishes like this. Perfect for special occasions or when you want to add a special touch to your everyday meals, this Iberico pork dish is sure to captivate everyone’s taste buds!
Main Ingredients
- 400g Iberico pork ribs
- 300g Iberico pork jowl
Cooking Instructions
Step 1
Here are the premium Iberico pork ribs and jowl for today’s dish. The marbling visible in the fresh meat already heightens the anticipation.
Step 2
For the pork ribs, generously sprinkle basil powder, garlic herb salt, and black pepper to season them. The subtle aroma of the herb salt and the flavor of basil will help eliminate any porky smell and enhance the overall taste.
Step 3
Similarly, season the pork jowl with the same ingredients: basil powder, garlic herb salt, and black pepper. Gently massage the marinade into the meat to ensure it’s evenly coated. Then, cover with plastic wrap and refrigerate for at least 30 minutes to marinate. This step will help tenderize the meat and infuse it with deeper flavors.
Step 4
Place the marinated pork jowl and ribs onto a well-heated grill pan. Grilling over medium-high heat until golden brown on both sides will seal in the juices, ensuring a moist and delicious result. Towards the end of cooking, you can add slices of tofu or kimchi to the side of the grill pan to toast them lightly – they make a wonderful accompaniment. To make the dipping sauce, bring a small amount of water to a boil, then add fermented anchovy sauce (meljeot), chopped chili peppers, and a splash of soju. Simmer until slightly reduced. This sauce cuts through the richness of the pork and adds a savory umami kick. Enjoy your delicious meal with the satisfying sizzle of the grilling meat!
