kiwi bbq - NZ Pork

tHAI wARM SALAd
serves 4
INgREdIENtS
• 500g trim Pork fillet or trim Pork schnitzel
• 1 tbsp olive oil
• 2 tbsps lime juice
• 2 tbsps chopped coriander
• ½ tsp dried flaked chilli
• 250g cooked flat rice noodles
• 1 tbsp lemon zest
• 3 tbsps fish sauce mixed with ½ tbsp sugar
MEtHod
1 Place the fillet, oil, juice, coriander and chilli in a resealable
plastic bag.
2 Allow the flavours to infuse in the refrigerator for 30 minutes.
3 drain off marinade, pat dry and cook on pre-heated
BBQ at medium heat for 4-6 minutes each side until
cooked through.
4 slice the meat and stir through the noodles with the lemon
zest and fish sauce mix.
5 Garnish with lime slices and coriander.
Take to a picnic
in a noodle box.
MoRoCCAN
PoRK StEAKS
serves 4
INgREdIENtS
• 4 trim Pork loin steaks
• 1 tsp each ground coriander and cumin
• 2 tbsps lemon juice
• ¼ cup of natural yoghurt
MEtHod
1 Place the steaks in a resealable plastic bag.
2 Add all remaining ingredients and mix well.
3 marinate in refrigerator for two hours
or overnight.
4 drain off marinade, pat dry and cook on preheated
BBQ at medium heat for 4-6 minutes
each side until cooked through.
5 serve with couscous or mashed kumara and a
crisp green salad or slice into pita bread with
salad vegetables and a cucumber yoghurt dip.
6 decorate with BBQed lemon slices.
HINtS/tIPS
• trim Pork schnitzel, marinated for 30 minutes
to allow flavours to infuse, sliced and stir fried
on the BBQ is also great to toss in salads.
• Keep raw and cooked foods separate.
• Keep BBQ meat in a chilly bin until ready to cook.
• Pork is the most widely eaten meat in the world
and is very popular in both morocco & thailand.