Ref: 425
Heading: Barbecue
Cuisine: American
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
4 pork chops large
Hot Marinade
1000 ml
water approx
3 tbsp
Sugar
1 tsp
allspice ground
1 bay leaf
2 tsp
fennel seeds crushed
2 tsp
whole black peppercorns
3 garlic cloves chopped
1 tsp
thyme dried
1 chicken stock cube or gel pot
Barbecue Sauce Glaze
100 g
tomato ketchup
30 ml
water
30 ml
cider vinegar
25 g
light brown sugar
1 garlic cloves finely grated
1 tsp
Worcestershire sauce
1 tsp
smoked paprika
1/2 tsp
chilli powder
1/4 tsp
cayenne pepper
2 tbsp
Veg oil
Method
Step 1
To make the barbecue glaze, heat a saucepan on a med heat, add oil & garlic, fry for a minute or until it just starts to colour, add water & the rest of the ingredients, bring to a simmer turn down the heat to low & cook for 20 min stirring often, set aside. Will last for 1 month in fridge or freeze.
Step 2
Add all hot marinade to a saucepan large enough to hold chops later, bring to a simmer add chops into the hot marinade, top up water to cover chops, (less the better) cook for 15 mins on the lowest heat, then turn off leaving chops in the marinade to cool down to warm, remove & allow to dry out on a rack.
Step 3
Dip/coat or brush the chops in the glaze, cook on both side for a minute or 2, re-coat with the glaze & cook for another minuet or so until crispy around the edges.
Suggestion & Tips
You can use shoulder stakes instead