Summer and barbecues go together like ...
Food and friends / sun and sunburn / beach towels and sand / paper and pen / paperback books and fires / herbs and butter / salt and pepper /
'Tis the season for cooking and eating outside. If you are blessed with an outdoor table, or even a rug on the grass, and a clear sky - you are in for a treat. Long, balmy evenings, meat and vegetables are charred on the barbie while kids run around and adult's drinks chink.
One Sunday morning we woke thinking of food (does that happen to you sometimes?) There we were, lying in bed, imagining firing that bad boy up after a day at work in the garden and at play on the beach. So we padded out to the kitchen, ground ourselves some deliciously dark coffee, set the percolator on to brew, and sang a few Wiggles songs (toot-toot chugga-chugga anyone? no?) before staring into the pantry.
Quite by accident - well, not quite accident - quite by intuition - this tasty marinade was created. Somewhere between the sourness of apple cider vinegar, the saltiness of tamari, the freshness of chopped italian herbs, intensity of garlic, and creaminess of melted butter, this happened:
Uh huh. Check that.
That, my friends, is charred, caramalised, succulent, free-range, fatty goodness. We loved it so much that we recreated it three times in the past two weeks.
Here's the how-to, in the simplest of terms:
1. Snip some fresh herbs. (Use ample amounts of dried Italian herbs if you have no cute little herb pots like me).
2. Gather your other ingredients.
3. Combine pork and marinade.
4. Cover and chill for at least one hour and up to 24 hours.
5. Cook it on the barbecue while chatting to good mates.
6. Devour, alongside grilled vegetables of your choice and a light green salad.
What's that? You'd like a little more detail? - I'll oblige. Here are the specifics.
Succulent Barbecued Pork Strips
6 free-range pork strips
1 large handful of a mixture of fresh herbs: oregano, flat-leaf parsley and thyme, roughly chopped
3 minced cloves of garlic
3T raw apple cider vinegar
1T sea salt
Sea salt and freshly ground black pepper
Generous amounts of room temperature butter
You will also need a bowl or pie dish to marinate the pork in,
(And a barbecue or grill).
1. Massage butter, garlic, and chopped herbs into both sides of the pork strips. Sprinkle with salt and grinds of black pepper. Place in bowl.
4. Pour over the apple cider vinegar and tamari. Turn pork to coat all sides. Place pork in a way that at least partially submerges all strips in the marinade.
5. Cover and chill for at least an hour, and up to one day.
6. When ready to barbecue, cook the pork on the hot plate until cooked through and browned. Finish on the grill at a high heat for 30-60 seconds to achieve the charred meat and crispy crackle.
I hope you Southern Hemisphere buddies are having a wicked BBQ summer!
With love from my kitchen (barbecue) to yours,