Roasted Or Grilled Meat With Pickled Red Onions Recipe

Preparing the Meat

1. Start by selecting your meat of choice: pork or chicken. Trim any excess fat and tenderize the meat if desired. 2. Season the meat generously with salt, pepper, and any other herbs and spices you prefer. Common options include garlic powder, thyme, or oregano. 3. Heat a grill or oven to a medium-high heat. If using a grill, ensure the grates are clean and lightly oiled. If roasting in an oven, preheat the oven to 375°F (190°C). 4. Cook the meat on the grill or in the oven. For pork, aim for an internal temperature of 145°F (63°C) and for chicken, 165°F (74°C) is ideal. Cook time will vary based on the thickness of the meat, but generally, it should take about 20-30 minutes.

Preparing the Pickled Red Onions

1. Thinly slice the red onions. 2. In a small bowl, mix vinegar with a pinch of salt and sugar (optional) until dissolved. 3. Add the sliced onions to the vinegar mixture, ensuring they are fully submerged. Let them pickle for at least 30 minutes before serving. The longer the onions sit in the vinegar, the more pronounced their flavor will be.