Churrasco de Porco com Queijo Ralado (Herby-Beer Pork Loin Sprinkled with Parmesan Cheese)
Ingredients
- 2.2 lbs pork loin cleaned (fat and silver skin removed) and cut into 1 inch (2.5 cm) pieces crosswise, 1 kg
- 12 fl. oz brown ale beer 355 ml
- 6 fl. oz olive oil not extra-virgin, 180 ml
- 1-½ tablespoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon packed dark brown sugar to balance out the bitterness of the beer
- 4 garlic cloves minced
- 2 teaspoons garlic powder
- 1-½ teaspoons onion powder
- 2 tablespoons fresh Italian oregano chopped
- 1 bay leaf
- Enough grated Parmesan cheese to sprinkle after grilling
Instructions
- In a large bowl, mix well all the ingredients together, except the Parmesan cheese. Place into a 1 gallon heavy-duty ziploc bag, remove the air, and zip. Refrigerate the bag inside a clean bowl and let marinate for at least 2 hours to up to 8 hours, flipping the bag at least once.
- Remove pork from bag with tongs and place on a baking sheet. Remove all the excess oregano from the surface of the pork loin (this is to prevent the loin from becoming bitter once grilled). Pour marinade in a separate container and reserve it to baste the pork loin while grilling.
- If you do not have a Brazilian barbecue skewer, you can place the loin pieces directly onto the grill and carefully monitor cooking times, basting occasionally while the meat is grilling. If you do have a Brazilian barbecue skewer, skewer the chopped pieces of the loin one by one (lengthwise), being careful not to cut yourself, as shown below.
- Please ensure that the length of meat on the skewers will not exceed the diameter of your grill. It is also important to allow enough room so that the handle of the skewer, which is traditionally made of wood, will lie at a distance well away from the flame and heat of the grill.
- Before grilling, please be sure to scrape/clean any residual carbon from the metallic surface in order to avoid flame-ups. Start up the grill, which can either be a charcoal-heated or gas grill. If using a gas grill, set the temperature to medium and close the lid in order to allow it to heat up. If a charcoal grill is used, light the briquets, and then when they are fully heated and well ashed-over (about 30 minutes), evenly distribute over the bottom of the grill.
- Place each skewer onto the grill. I would suggest placing skewers slightly away from the hottest, most central portion of the grill, in order to reduce the risk of burning the outside of the meat before the inside has fully cooked. Lower the lid on the grill, and let cook for about 5 minutes. Flip each skewer over in order to ensure even grilling on each side. Allow to cook for about 10 minutes more. Check to make sure the pieces of the loin are fully cooked (if needed, one of the pieces can be sliced open to make sure the center has sufficiently cooked through).
- Sprinkle both sides of the churrasco de porco with parmesan cheese and enjoy.
Recipe Notes
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