Caramelised, BBQ-charred, Pork



I never thought a pork dish could taste and deliver the same satisfaction of a delicious steak…until now! This is our favourite BBQed pork dish. The right pork cuts with the perfect amount of fat, cooked over a high heat BBQ… the marinade on the pork caramelises, the fat melts and you will beg  for more!!



I KG of assorted pork (we used 3 boneless loin chops and 500g of thinly sliced pork belly). The important thing is to get the right amount of fat. Too lean and the pork will dry out. But with the right amount of fat, you will get a caramelised, crispy pork dish that will knock the socks off any steak dish.

4 Garlic cloves, crushed

1/4 cup of brown sugar

1 tsp ground ginger

1 tsp onion powder

1/2 tsp ground cinnamon

1/2 tsp cayenne pepper

1/4 cup honey (plus 2 TBS for the sauce)

1/4 cup soy sauce (plus 2 TBS for the sauce)

1/4 cup worcestershire sauce (plus 2 TBS for the sauce)

1 TBS Ketchup (plus 1 TBS for the sauce)



Keep the sauce ingredients aside to be heated and served with the pork.



Marinade the pork with the rest of the ingredients (except for the sauce ingredients) for a few hours. Remove. On a high direct BBQ heat, slap the pork down on intense heat. If flames lick the pork, all the better. The fat will crisp and the pork will develop a delightful caramelised appearance. Slight blackening is not bad, but be careful not to burn. Loin chops need to be cooked different to the pork belly as they don’t have the fat to protect them from the intense heat and will dry our quickly.  If you’ve got the heat right, 10 minutes will be all that is required. Pour remaining marinade onto the singing pork at intervals to keep moist.

Remove from BBQ and drizzle with sauce. Serve with baked potato and caeser salad. The salad adds a delightful contrast to the intense flavours arising from an exquisite pork dish.

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