Moroccan style BBQ pork
Moroccan style BBQ pork
Ooooh yummy. I like this one. Another recent creation and another one using that well-loved method of the good old zip-lock bag. Throw it in and let the ingredients marinade. When you are ready to cook out from the fridge or the Eski. Let it get to room, or outdoor temperature and you are ready to grill my friend. This is a good one, this is my Moroccan style BBQ pork.
I’d just to emphasise again. Try to take the fear of cooking out. Take a zip-lock and follow the video. It’s really really simple. I’ll write it up below re the ingredients if you are a little uncomfortable with ingredient amounts. But also don’t get to micro-management of them. Have some fun, be brave, experiment, change a thing or two, make it your own. But here is mine anyway, my Moroccan style BBQ pork. Great for all the family. Great for the grill at home, or the BBQ.
For the big bowl of Moroccan style BBQ pork you see above you will need to pop in that zip-lock bag;
- 3 packs of pork fillets;
- 2 teaspoons of ground Turmeric;
- 3 tablespoons of lime juice;
- 1 heaped tablespoon of finely chopped garlic;
- 1 heaped tablespoon of finely chopped fresh ginger;
- 1 tablespoon of light soy sauce;
- 1/2 a cup of roughly chopped mint;
- A good glug (2 tablespoons) of Olive oil; and
- A good couple of pinches of salt and cracked black pepper.
Zip the bag and give it all a lovely massage. You want to coat all the pieces of pork with the marinade. You’ll notice that is done when all the meat starts to turn yellow from the Turmeric. You can then sling that in the fridge and leave it until you are ready for your BBQ, or dinner. Again don’t forget folks take it out of the fridge 10-20 minutes before cooking as you want it to warm to the room or outside temperature. Give it another rub around to re-coat the meat in the marinade. Now you are ready.
Hot grill or BBQ. Throw on the fillets and cook for about 2-3 minutes each side. They should start to char nicely. Always good to use a grill that scores the char lines in as it looks all professional-like. Then off the heat. Maybe a quick check on one piece by cutting an end off to make sure no bloody juices run out. Clear is OK, it is cooked perfectly. Cover the fillets with some foil on a chopping board, and lay a tea towel on top of that. Yes we are resting the meat. It will still cook a little, but retain the juices.
I simply carved this then in to bite sized pieces and served with some toasted bread – YUM.