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Ingredients
- NZ Pork chops
- Marinade
option 1 - equal parts lemon
juice and Lee Kum Kee Sesame Oil, seasoning
option 2 - equal parts Lee
Kum Kee Soy Sauce and Ginger ale
option 3 - simply coat chops
with Lee Kum Kee Char Siu sauce
- Fresh Herbs
- BBQ Sauce - Lee Kum Kee Hoisin Sauce
Method
- Put chops into a heavy plastic bag; add marinade and leave in
refrigerator for two hours or overnight.
- Drain from the marinade and place pork on the pre-heated (medium
heat) barbecue and cook until the juices run clear when meat is
pierced (71oC).
Serving Suggestion
Serve with a bowl of yoghurt into which you have chopped cucumber and fresh mint, make a salsa by chopping together seasonal fruits and mint and mixing with lemon juice or simply serve with Lee Kum Kee Hoisin Sauce.
Tips
- A marinade needs 3 inclusions- acids to tenderise (such as lemon
juice, wine, vinegar, yoghurt), oils to moisturise and something
to flavour.
- Always marinate in the refrigerator. Allow at least 2 hours
but preferably overnight. Allow 1/4 cup for every kg of pork.
- Use a heavy plastic bag as it is easy to turn over and fit in
the refrigerator.
- Turn the pork once during cooking. Avoid poking with a fork
as this pierces the pork and releases the juices, making the meat
dry.
- Forget the tomato sauce - try Lee Kum Kee Hoisin sauce instead.
- Take the food to the barbecue in a chilly bin.
- After draining marinade discard or cook thoroughly.
- Use separate utensils for cooked and raw food.
Did you know that
100% New Zealand Pork is powerpacked with protein, iron, zinc and
B vitamins vital to life.
One serving (100g) of cooked lean pork provides at least a third
of your daily iron and zinc plus a quarter of your daily thiamin,
niacin and vitamin B12 needs.
For information on Lee Kum Kee products or
distribution in New Zealand phone Acton International Marketing Ltd. at 0800
699 090.
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Other Recipes
Lemon Pork
Pork Balls
Tropical Pork Curry
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