How to Cook Pork on a Turbo Broiler

Turbo chicken is becoming more and more popular among many family chefs. These portable convective ovens include a large glass kettle and a fan cover. Fans blow heated air through the oven to make cooking uniform and efficient. Therefore, turbo broiler is an easy way to prepare meat. In addition, in the cooking process, hot air will melt the fat part of the meat, making the meat soft and juicy. Meat is cooked in its own juice without adding cooking oil.

braised

step 1

use your favorite pork chops, barbecue and even ribs. Rinse the pork in tap water and drain it dry. Mix garlic, salt and pepper and coat the meat with this seasoning mixture. To add variety, add additional seasonings as you choose. Herbs that are well matched with pork include coriander seeds, coriander, cumin, rosemary, salvia, fennel, essence and thyme.

Step 2

Place pork in a pot and cover it with enough water. Add bay leaves and boil the water. Stew the meat for half an hour or until it softens, then let it cool before putting it in the broiler.

step 3

preheat the turbine broiler to 425 degrees Fahrenheit or about 220 degrees Celsius. When the pork is cooled enough for easy handling, it can be placed on a metal shelf inside the broiler.

Step 4

Cook pork in turbo-chicken for about 45 minutes, or until the skin turns rich brown and crisp. Remove the meat, set aside to dry for 15 minutes, and then cut it for consumption. cured Step 1 put pork and cured ingredients in a sealed plastic bag and let pork be refrigerated for an hour or more before cooking. The main ingredients of marinades include oil, acids (such as vinegar, lemon juice or wine) and spices. When food is in a mixture, acids and oils lock the flavor of spices into meat.

Step 2

Dry the meat chops and cook them at 425 or 220 degrees Fahrenheit for about an hour or until the meat is soft.

Step 3

Cool the meat and eat it with your favorite gravy or barbecue sauce.

what you need

  • turbo-broiler

  • big pot

  • 3 pounds pork

  • 2 garlic

  • laurel leaf

  • pepper powder

  • salt

  • meat thermometer
  • tip If the hard skin on the meat seems to be burning before cooking, you can slow down the cooking time by lowering its shelf, lowering the temperature of the broiler, or putting an aluminum foil on the top of the meat.

    In order to make the meal more delicious, you can put some vegetables, such as carrots, onions, peppers and potatoes, on the shelf under the grill. The fat in the meat drips onto the vegetables and is dispersed by the hot wind of the broiler. Cook the vegetables for 10 to 15 minutes until they soften, then take them out and let the meat continue to cook.

    warning

    eating undercooked pork is at risk of foodborne diseases. The use of food thermometers is a reliable way to ensure food safety. When the pork reaches an internal temperature of at least 145 degrees Fahrenheit before it is removed from the heat source, the pork is fully cooked. Don't cut or chop pork before cooking. Otherwise, during the barbecue process, the natural juice of the meat will be lost and the meat will be completely dry. It is important to keep proper temperature

    . Turbo broilers are more efficient than traditional ovens in cooking. Before meat is cooked entirely inside, care should be taken not to allow meat to start burning outside.