Southern-style Sticky Pork Slices with Quick Pickles
RECIPE ANNA KING SHAHAB
PHOTOGRAPH JAE FREW
READY IN 15 MINUTES PLUS MARINATING TIME
800g pork slices, bone in
1 tablespoon brown sugar
1 teaspoon each: salt, freshly ground black pepper
½ teaspoon each celery seed, ground cumin, ground cinnamon
¼ cup tomato paste
1 tablespoon malt vinegar
2 teaspoons brown sugar
1 teaspoon salt
baby carrots, halved
½ cup malt vinegar (for gluten free, use cider vinegar)
1 teaspoon each: salt, sugar
2 teaspoons sesame seeds
• Combine the dry rub ingredients and use to rub all over the pork slices to coat. Cover and refrigerate for several hours or overnight.
• For the basting sauce, combine the ingredients in bowl and stir.
• For the quick pickles, place the radishes and carrots in a jar. Heat the vinegar, salt and sugar together in a small pan to boiling, then remove from the heat and set aside to cool before pouring over the vegetables in the jar to cover. Sprinkle over the sesame seeds and allow to steep for at least 10 minutes.
• When ready to cook the pork, preheat the barbecue grill. Brush the basting sauce over the pork slices and grill for 4-5 minutes on each side until just cooked through. Baste once again while cooking. Take off grill, cover and rest for 5 minutes before serving with the quick pickles.
PER SERVE: Energy: 352kcal, 1475kj Protein: 42g Fat: 18g Saturated fat: 7g Cholesterol: 114mg Carbohydrate: 7g Fibre: 1g Sodium: 1328mg
Issue 86, PORK SLICES, Quick Pickles, Southern-style Sticky Pork