Ditch the burger! This is barbecued food with an exotic taste
Prep time: 4 hrs 30 mins
Cooking time: 30 mins
Total time: 5 hrs
Skill level: Bit of effort
- 2 pork fillets weighing about 400g (14oz) each, trimmed of fat and sinew
- FOR THE MARINADE:
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 5cm (2in) piece fresh root ginger, grated
- 2 tbsp each golden caster sugar, lime juice, Thai fish sauce, and sunflower oil
- ½ tspn ground turmeric
- FOR THE PICKLED VEG:
- 3 tbsp golden caster sugar
- 6 tbsp rice vinegar
- 2 medium carrots, peeled
- 1 medium courgette, trimmed
- ½ a cucumber
- 1 tsp sea salt
- To make the marinade: Mix the ingredients together and whizz with a stick blender to make a thick paste. Pour into a dish, add the fillets and coat well. Cover and leave to marinate in a cool place for 3-4 hours or overnight.
- To make the pickled veg: Spoon the sugar and vinegar into a small pan and stir over a low heat until the sugar dissolves. Pour into a bowl and leave to cool. About 20 mins before serving, use a shredder or vegetable peeler to make ribbons out of the carrot, courgette and cucumber. Stir into the vinegar mixture with the salt (using your hands is the best way).
- Take the pork fillets out of the marinade and cook them over a medium heat on the barbecue, or griddle, for 20-25 mins, turning them regularly and brushing with the reserved marinade until wellcooked. Leave them to rest for 5-10mins, then slice thickly.
- Drain the vinegar off the salad, and serve with the pork fillets, along with basmati and wild rice and pea-shoot salad, if you like.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.