Pork loin
on the bone

6-12 hours - salting
15 minutes - cooking
4 servings
Salting helps the meat retain moisture during cooking and makes it more juicy and tender.

Why Red Hot Salt?

Because it is the best choice for grilling.

Large grain salt crystals, piquancy, traditional spices (black pepper, coriander), and a rich set of aromatic herbs will add new tastes to your BBQ.
Choose a good loin with a moderate amount of fat.

Use a paper towel to remove excess moisture from the meat.

Put some salt on the bottom of the food tray and put a piece of loin on it, sprinkle the meat with salt. The meat does not need to be covered with a thick layer of salt; it will be enough for the salt to evenly cover the surface of the steak. Add a little more salt than you would typically use.

If you are cooking more than one piece of meat, put the pieces as tightly as possible next to each other or on top of one another, and sprinkle each layer with salt.

Close the tray and put it inside the fridge into a moderate temperature compartment.
Salting time can take from 6 to 12 hours.
Fry the meat for 8-10 minutes, changing sides, in a frying pan or grill, pre-oiled with vegetable oil.

Put the cooked meat to a plate and let it rest for 5-7 minutes before slicing.

Such meat can serve a separate dish or, when sliced, be part of other courses, such as hot sandwiches.
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