Pork chops, shoulder, collar, loin or leg steaks
Pork belly strips
30ml (2tbsp) olive oil
1 lemon, juice and rind
2 cloves garlic, squashed
150ml (¼pt) cider
5ml (1tsp) English mustard
2 cloves garlic, sliced
8 fresh strawberries, sliced
5ml (1tsp) balsamic vinegar
2.5ml (½tsp) crushed black peppercorns
Fruity Fennel Slaw
1 papaya fruit
½ fennel bulb, finely sliced
15ml (1tbsp) mint
Pour chosen marinade over raw chops or steaks, cover, refrigerate and leave to marinate for 30 minutes to 1 hour.
Recommended total cooking time on a preheated BBQ
Loin or leg steaks 1-2cm (½-¾”) 8-12 minutes
Chops 2-3cm (¾-1¼”) 16-20 minutes
Choose from a combination of the following ingredients mixed with 25g (1oz) softened butter (enough for 2 steaks):
5ml (1tsp) fresh thyme, chopped, and grated zest of 1 lime
2.5ml (½tsp) black peppercorns, crushed, and 5ml (1tsp) flat leaf parsley, chopped
Place a spoonful of the butter mixture onto each cooked steak and allow to melt.
To make salsa’s:
Mix together all ingredients and cool
Fruity Fennel Slaw:
Peel, deseed and slice 1 mango and 1 papaya fruit and place in a bowl. Take ½ fennel bulb, finely sliced and plunge into boiling water and then cold, drain, add this to the fruit mixture along with the juice of ½ lime and 15ml (1tbsp) mint, chopped. Mix all this together and chill.
Serve with Strawberry Salsa or Fruity Fennel Slaw and crusty bread.