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Gegrilde varkensoester
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Grilled pork oyster lacquered with Chipotle Raspberry BBQ sauce.

Too hot to tend the BBQ for a long period? In no time you'll be able to make this grilled pork oyster and finish it off with a delicious sauce of your choice. In addition, some grilled corn and a delicious fries and you'll have a tasty dish on the table before the first drips of sweat start to fall!
Course Main Course
Cuisine Flemish, Mexican
Keyword BBQ sauce, blues hog, cast iron, chipotle, Corn on the cob, Grilled, grillmarks, hot and fast, Kamado Joe, pork oyster, raspberry, seared
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 4 pieces Ardennes pork oyster already brined
  • Blues Hog Raspberry chipotle or any other sauce of your choice

Grilled Corn

  • 4 corn cobs
  • 2 tbsp sunflower oil
  • Parmesan cheese to taste
  • coarse salt to taste
  • lime zest and juice to taste

Instructions

  • Prepare your BBQ by creating a direct and indirect side. You can do this by sliding the coals on one side of your BBQ or by using a platesetter. Heat the BBQ to a temperature of +-250°C.
  • Place the cast iron grate in the BBQ and make sure it is wellseasoned. Let it warm up for 20 minutes (you can test if it's hot enough by throwing a drop of water on it, if it hisses and dances your grid is hot enough).
  • Brush the corn cobs with the sunflower oil and some salt and grill for +- 10 minutes over the hot fire. Turn the corn cobs regularly so they don't burn.
  • Move the corncobs to the indirect side and sprinkle with some parmesan cheese and freshly grated lime zest. Continue cooking while grilling the Armenian pork oyster.
  • Grill the pork oyster +- 5 min. until you reach a core temperature of 50°C. To some nice grillmarks, turn the meat a quarter turn when it comes loose from the grill (if you have to pull it it is not time to turn it, wait a while or you will pull the meat to pieces). Repeat this step with the other side.
  • Brush the grilled pork oyster with Blues Hog Raspberry Chipotle or another BBQ sauce of your choice and place the pork oyster back on the indirect side of your BBQ for another two minutes to allow the sauce to stick. Aim at a core temperature of 56° - 58°C.
  • When the core temperature is reached, remove the pork oyster from the BBQ and let it rest under a loose foil for another ten minutes or so.
  • Finish the corn cobs with freshly grated parmesan cheese, some lime juice, zest and pepper and salt to taste.

Serve this grilled pork oyster with the corn and a fresh potato salad (of which the recipe has unfortunately been lost). Enjoy!