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Pork Stands Out for Holiday Feast : Lower Temperature Is Secret to Success on Outdoor Grill

June 30, 1985

There may not be any statistics to prove it, but July 4 would surely rate among the all-time highs for the number of outdoor barbecues used on any one day of the year. Frankfurters may lead the list of items cooked on these grills, but they certainly are not the only choice.

A number of other pork cuts also adapt well to this method of cooking. Chops, spareribs, roasts, steaks and center-cut ham slices all make great entrees for either this holiday or throughout the summer. Sauces, glazes and marinades enhance the meat's flavor, as well as helping to keep it moist during cooking.

Using low to moderate temperatures is the secret to success when cooking pork on an outside grill. By controlling the heat with the number of charcoal briquettes used and the distance the meat is placed from the coals, you'll reduce shrinkage and ensure tender, juicy results.

Quickly Prepared Marinade

With Coriander Pepper Pork brush a quickly prepared marinade onto thick-cut chops just a half-hour before grilling. The marinade is used again during the cooking. Fresh peach halves can be grilled with the meat and make an ideal accompaniment.

Boneless cubes of pork are marinated with pineapple juice, soy sauce, green onions, sesame seeds and spices in Oriental-Style Pork Kebabs. Then the meat is threaded onto skewers with green pepper and mushrooms and grilled to perfection.

A center-cut ham slice, cut one-inch thick, receives a plum glaze while being grilled. It's one of those quick and easy recipes you'll want to keep on hand for busy days.

CORIANDER PEPPER PORK

2 cloves garlic, crushed

1 tablespoon crushed coriander seeds

8 crushed peppercorns

1 teaspoon brown sugar, packed

3 tablespoons soy sauce

4 pork loin chops, cut 1 1/2-inches thick

Combine garlic, coriander, peppercorns, brown sugar and soy sauce and use to brush pork chops. Cover and set aside 30 minutes, brushing occasionally with marinade.

Place chops on grill over moderate coals. Cook 10 to 12 minutes per side or until done, brushing occasionally with marinade. Serve with grilled peach halves, if desired. Makes 4 servings.

ORIENTAL-SYTLE PORK KEBABS

1 1/2 pounds boneless pork

1/2 cup unsweetened pineapple juice

1/4 cup soy sauce

1/4 cup sliced green onions

4 teaspoons sesame seeds

1 tablespoon brown sugar, packed

1 clove garlic, minced

1/8 teaspoon black pepper

1 teaspoon cornstarch

2 tablespoons cold water

1 medium green pepper, cut into 1-inch squares

12 mushrooms

Cut pork into 16 cubes. Combine pineapple juice, soy sauce, green onions, sesame seeds, brown sugar, garlic and pepper in large bowl. Mix well and add pork. Cover and refrigerate overnight, turning meat occasionally.

Drain meat, reserving marinade. Blend cornstarch and cold water in medium saucepan. Add reserved marinade and cook over medium heat, stirring, until thickened.

Alternate green pepper, marinated meat and mushrooms on 4 skewers. Place on grill about 6-inches above medium coals. Cook 15 to 20 minutes, turning once and brushing occasionally with sauce. Makes 4 servings.

GRILLED HAM SLICE WITH PLUM GLAZE

1/4 cup plum preserves

1 tablespoon prepared mustard

1 teaspoon lemon juice

1/8 teaspoon ground cinnamon

1 fully cooked center ham slice, cut 1-inch thick

Combine plum preserves, mustard, lemon juice and cinnamon in small saucepan. Cook and stir over low heat 4 to 5 minutes or until preserves melt. Keep warm.

Slash fat edge of ham slice. Grill over medium coals about 15 minutes. Turn ham and grill 10 to 15 minutes more. Brush ham with glaze during last 5 minutes of grilling. Makes 4 servings.

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