1-2 pork fillets
NOMU Sea Salt and Black Pepper
BARBEQUE SAUCE:
2 onions, finely chopped
1 tsp minced garlic
1 ½ tsp tomato purée
½ cup brown sugar
½ cup red wine vinegar
1 tbsp apricot jam
1 tbsp Mrs Balls chutney
3 tbsp sweet chilli sauce
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
2 tsp NOMU Peri-Peri Rub
NOMU Sea Salt and Black Pepper
Fry the onions and garlic until soft. Add all remaining sauce ingredients and allow to simmer for 10-15 mins over a low heat. Blend the sauce in a blender or food processor until smooth and season with NOMU Sea Salt and Black Pepper.
Season the pork fillets and place into in a ziplock bag. Pour in the BBQ sauce, seal well and squish to ensure the pork is completely smothered. Marinate for an hour.
Cook over hot coals till just cooked inside and nicely caramelised on the outside. You can baste with extra sauce during cooking. Allow to rest before slicing.
Serve with Asian greens, fresh limes and extra chilli.
Notes: The BBQ sauce recipe makes about 2½ cups.
1-2 pork fillets
NOMU Sea Salt and Black Pepper
BARBEQUE SAUCE:
2 onions, finely chopped
1 tsp minced garlic
1 ½ tsp tomato purée
½ cup brown sugar
½ cup red wine vinegar
1 tbsp apricot jam
1 tbsp Mrs Balls chutney
3 tbsp sweet chilli sauce
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
2 tsp NOMU Peri-Peri Rub
NOMU Sea Salt and Black Pepper
Fry the onions and garlic until soft. Add all remaining sauce ingredients and allow to simmer for 10-15 mins over a low heat. Blend the sauce in a blender or food processor until smooth and season with NOMU Sea Salt and Black Pepper.
Season the pork fillets and place into in a ziplock bag. Pour in the BBQ sauce, seal well and squish to ensure the pork is completely smothered. Marinate for an hour.
Cook over hot coals till just cooked inside and nicely caramelised on the outside. You can baste with extra sauce during cooking. Allow to rest before slicing.
Serve with Asian greens, fresh limes and extra chilli.
Notes: The BBQ sauce recipe makes about 2½ cups.
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