Tasty, aromatic Eastern flavours elevate this humble pork to the sublime
For a quick, really tasty BBQ dish you can’t get much better than this Asian style pork. All the preparation can be done beforehand and then just placed on the BBQ about 15 minutes before you serve.
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Ingredients:
- 450g (1lb) pork tenderloin; cubed
Marinade:
- 1 red chilli; finely chopped
- 3 stalks lemongrass; finely chopped
- 3 tbsp fish sauce
- 3 cloves garlic; grated
- 1 teasp brown sugar
- 1 teasp Chinese 5-spice
Dipping sauce:
- 4 tbsp fish sauce
- 3 tbsp brown sugar
- 1 red chilli; finely chopped
- 1 lime; juice
- 4 cloves garlic; grated
- 200ml (7fl oz) water
Equipment:
- skewers
Pre-heat the grill to a maximum 250C (482F), if you have the Bronson or Pro Series turn them up to high. On an ordinary BBQ cook them over a direct high heat.
Combine all marinade ingredients and marinate pork for about an hour.
Thread onto skewers and grill over high heat until cooked to 75C (167F), which is the safe temperature for cooking poultry and pork. If you know the provenance of the pork and it has come from a high class butcher you can cook it until it is still a little pink in the centre, 65C (149F), but not running with blood.
We used the Traeger Flexible Skewer which takes a huge amount of meat. The advantages the metal skewers have over wooden are that you don’t have to soak them, they don’t splinter, they last for years and the ends don’t burn. Another advantage is that if you have a lot of food on the grill this can snake around it so utilising all the space.
Combine all dipping ingredients. You could serve with rice or a zesty Asian style slaw of red peppers, onion, carrot, cabbage, red chilli and dress with lime juice, grated fresh ginger, a little sugar and a handful of chopped peanuts.