The pork tri-trip is the end part of the sirloin, triangular in shape. You need to watch it carefully while cooking, as it becomes tough when cooked beyond medium rare. Cook an untrimmed one with a layer of fat on one side of it. You can grill it or use a conventional oven for cooking it. You can either slice it and cook or cook whole and then slice it against the grain. It has very little fat and hence tends to dry out easily. Marinating is important in order to keep the meat moist and retain the flavor.
Prepare a marinade by combining 1/2 cup water, juice of one lime, 3 tbsp. sugar, 4 tbsp. soy sauce and any other flavors of your choice in a large bowl. Add the meat to the marinade and allow it to sit at room temperature.
Prepare the charcoal grill and wait until it becomes ash-covered.
Remove the extra marinade from the meat with tongs and apply salt and pepper to the meat. Apply a sheen of oil to the grill grate. Place the meat on the grate. Don’t keep the heat too high. Grill it for about 35 to 45 minutes, turning the meat many times.
Note the temperature of the meat with an instant-read meat thermometer. Cook the meat to medium rare and remove when the temperature records 140 degrees Fahrenheit.
Allow the meat to rest for about 20 minutes. It continues cooking and the juices and flavors get spread throughout the meat. Use a sharp carving knife and make thin slices, cutting against the grain.
- "The Complete Meat Cookbook"; Bruce Aidells, Denis Kelly; 2001
- "How to Cook Everything"; Mark Bittman, Alan Witschonke; 2008
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