Middle Eastern BBQ pork

Pork with red rice
I normally use this BBQ marinade on chopped pieces of pork loin and make baby kebabs on skewers. However, my butcher, David Hubbard, had run out of pork loin so he cut me these long strips of pork butt instead. They were such lovely strips of meat I thought it would be a shame to chop them up so I marinaded them and BBQ’ed them as whole pieces instead. They will be a regular order from now on! I served this with the red rice salad in the picture. Soooooo delicious!

You will need…

  • Enough pork for 4 people. I used pork butt strips, this also works well with pork loin and pork steaks
  • 2 tablespoons of light olive oil
  • 2 teaspoons of sherry vinegar
  • 1 teaspoon ground roasted cumin seeds
  • 1/2 teaspoon of ground fennel seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon chilli powder
  • 1 large clove of garlic, crushed to a paste with a little sea salt

To make…

  • Mix all the marinade ingredients together and coat the pork pieces in the mixture thoroughly. Leave for at least 3 hours to allow the flavours to penetrate the meat. If you use pork loin for kebabs, cut into 1-inch cubes, leave to marinade and then put the pieces onto skewers.
  • Cook the pork on the BBQ. For pork steaks and butt strips cook on a very hot grill for about 6 minutes on each side and then take off the heat, cover with foil and allow to rest for 8 minutes. This way it will stay moist on the inside. If cooking kebabs turn every couple of minutes until well cooked on each side – cover with foil and allow to rest for 5 minutes.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Meat main courses, Recipes and tagged , , , , , . Bookmark the permalink.

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