Scotch and dry butterflied pork
19/12/2011
We may be at the beach, bach or just want to be in the backyard on Christmas Day. Fire up the barbecue and stay out of the kitchen as much as possible. My friend Drew from Freedom Farms invented this recipe for butterflied pork - it's a winner.
Ingredients
| 1 | Scotch fillet |
| ¼ cup | Soy sauce |
| 1 cup | Ginger ale, top up to cover pork |
| 1 tsp | Chinese five spice |
| 1 clove | Garlic, crushed |
| 1 tsp | Ginger, grated |
| 1 tbsp | Vegetable oil |
| 1 tsp | Sesame oil |
Directions
- Combine all ingredients and pour over pork. Marinate for at least three hours.
- Heat barbecue. Cook with cover down for 12 minutes each side. Rest the meat before slicing.
- Serve with boiled new potatoes and a fresh green salad.
Wine Match
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