Now this is real barbecued pork — a great dish to serve with Nam Jim dipping sauce, and to enjoy with a few other dishes and rice. I often use pork belly for this dish as I love the creamy texture it gets because of the fat content, but shoulder does the trick just as well.
Mix together all the marinade ingredients, along with the pork, and leave to marinate overnight.
Heat a grill or a barbecue to hot and grill the pork for about 5 minutes on each side, brushing with the remaining marinade as it cooks. It should be golden on the outside and just cooked through. Remove from the grill and cut each piece into smaller slices. Arrange the cucumber, tomato and lettuce on a plate, then top the salad with pork slices. Serve with the sweet chilli sauce.
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