Pork on the Grill
While pork is one of the most recent additions to the world of cultivated meats, it has become a staple in world cuisine. Cultures all over the world have varying preparations of hams and bacon. Pork ribs are what most people are thinking of when you say the word ribs. Whole pigs cooked under ground are a part of celebrating family and friends all over the world.
Pork is mild enough to take on almost any flavor you would like to add, but can carry it's own with the simplicity of salt and pepper. Grilling is almost always made better on the bone. The Pork T-Bone, one part Tenderloin and two parts strip steak, is a great place to start. Let your steaks get to room temperature to ensure even cooking and liberally salt and pepper.
Pork is a great medium for marrying different flavors to create more exciting profiles like spicy and sweet, savory and sweet, coffee and orange juice, savory and fruit and I think you get the picture. Honey and mustard based marinades are great on pork. Get some of our fresh in season peaches and grill them along side your pork chops or make delicious chutneys and compotes to sauce your pork chops.
Using dried chili's in your marinades is a great way to add heat and some of the more subtle floral flavors in the chili's. A sweet component will bring these flavors out even more. This would be a great way to use the fresh turmeric in the produce department. A marinade of a modest chunk of turmeric (an inch, inch and a half) and ginger with a few cloves of garlic, the juice of an orange, the scrapings of 3 or so tamarinds (fresh pods are in the produce department or the paste is on isle two) and a few pinches of salt with enough oil to make a rich liquid is a fantastic mixture of sour and sweet and earthy. Use some of the marinade to reduce for a sauce when it comes time to put those chops on a plate. Pork is a pretty forgiving meat to try out your own creations and the grill is the best way to bring them to fruition.