Required products:
- escalope of pork with thickness of 2 inches - 4 pieces;
- sugar and salt - 100 grams;
- pepper (black) and cloves - half a teaspoon;
- thyme - a few sprigs if fresh, or a teaspoon if dry;
- Apple juice (preferably not subjected to filtering) - half a liter;
- ice cubes - a large handful;
- vegetable oil.
Preparation:
1. Put in pan salt, sugar, clove buds, thyme and peppercorns, add a quarter liter of water. Let boil on the fire, medium power, then cook, stirring, to dissolve the crystals of salt and sugar (couple of minutes).
2. Remove the saucepan with the marinade from the hotplate, add the juice and ice cubes. Stir the marinade with a spoon until it has cooled and until all of the pieces of ice in it melts.
3. Pour pork escalopes cooked in the marinade, close tightly (it is convenient to use for this purpose the bag), refrigerate and marinate from 6 hours to half-day. From time to time turn the meat in the marinade.
4. Drain scallops from the marinade remnants of his soak a paper towel (so the meat was not moist). Then each piece of meat, coat with a little oil.
5. Fry the pork escalopes on a grill rack (charcoal grill) over the coals with a moderate temperature. Once the meat should be turned upside down. Total cooking time is 8-11 minutes.