Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Sambal Pork Loin

edited November -1 in EggHead Forum
Just a note to add what's cooking here for the 4th. We've got a 4lb center-cut pork loin marinating all night in Sambal Badjak - an Indonesian red pepper condiment (the best brand I've seen commercially is by Konigsvogel). Plan to go for a slow burn at 200 with some hickory to 150 internal.[p]About 20 minutes before taking it out and once the fat cap has melted I will baste with some more sambal for a nice (and hot) glaze.[p]My mouth s watering already - Bob

Comments

  • Nature BoyNature Boy Posts: 8,309
    Bob vanA,
    Cool!! That sounds great. RhumAndJerk will also comment if he sees this post...he loves that stuff!! Maybe mix a little oyster sauce in for the baste. It will add a nice flavor, and help with the glazing as well.
    Keep us posted!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • RhumAndJerkRhumAndJerk Posts: 1,506
    Bob vanA,
    That sounds wonderful. How was the heat level?
    I once had some beef that was marinated overnight in Sambal Odjak (sp?), the flavor was incredible when grilled. I actually use that more than Sambal Bdjak.[p]On quick suggestion on Boneless Pork Loins, I have found that they taste best when cooked direct at 350. You should flip the meat every 15 minutes or so to get an even crust on the meat. Also, when the internal temperature gets to 150-155 the meat is done.[p]You just gave me an Idea, I may try the Sambal like a jerk rub and let it sit for two day before cooking it.[p]Happy Grilling,
    RhumAndJerk[p]

Sign In or Register to comment.