Hot and Spicy Barbecued Pork

Name: Hot and Spicy Barbecued Pork
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 tablespoon soft brown sugar; small piece of fresh root ginger; salt; 4 red chilli peppers, chopped; 700 g (1½ lb) pork, cut into 10 cm (4 pint) pieces; 2 small onions, chopped; 2 dried red chilli peppers, chopped; 350 ml (12 fl oz) coconut milk; pinch of ground saffron

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

In the continuing saga of the great Australian barbie, mixed with my love of Asian food, herewith a recipe that you can cook either in the luxury of your fitted kitchen or, more enjoyably, on your barbecue on one of those fine summer days, which I am sure we shall be having plenty of now there is the Greenhouse Effect.

Ingredients

4 red chilli peppers, chopped
2 dried red chilli peppers, chopped
2 small onions, chopped
small

Oceania
Australia
Spicy
Summer
Gluten-free

Method

Using a mortar and pestle, crush the fresh and dried chillies, onions and ginger to a paste, or whizz in a blender. Add the sugar, saffron and coconut milk.

Season the pork with salt and put in a bowl (not aluminium). Pour over the spice and coconut mixture and leave to marinate for 2 hours or so, turning frequently.

Lift out the pork pieces and barbecue or grill for 3–4 minutes