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This is where the BBQ really comes into its own – a quick, winning way to provide brilliant pork. Again originally an Alison Roman dish from the New York Times, I am a fan – the clever trick is the cut of pork in the first place.

Materials.

  • 1 slice pork shoulder c 3/4 inch thick per person. Publix have them ready cut. You will need to trim off the bone.
  • ¼ cup fish sauce (all measurements are for 4 people).
  • 3 tablespoons light brown sugar.
  • A squeeze of honey.
  • A mix to taste of Teriyaki Baste and Glaze, Soy sauce, Thai roasted red chili paste, Ken’s Steak House Sun dried tomato dressing, Alessi premium balsamic reduction and olive oil (I used a full tablespoon of each and then mixed them with ¼ cup of olive oil).
  • 2 crushed cloves of garlic and ¼ cup of lime juice and the zest from the limes.

Bunch of Cilantro.

Method.

  1. Mix all the ingredients from the fish sauce to the garlic and limes to make the marinade. Adjust to suit your taste.
  2. Paint the marinade onto both sides of each pork slice, collect all the slices in a plastic bag, pour over the remaining marinade and leave for 30 minutes or until you are ready to cook.
  3. Heat the BBQ till very hot – 500f or more – this is fast cooking!
  4. Grill for 3 minutes per side – they should be dark brown and caramelised.
  5. Remove, reserve and let rest for a few minutes.
  6. Serve with a tomato salad, and chopped cilantro. Your family will be begging for more.