It is remarkably simple to turn some basic ingredients in to something a little bit special for a mid week treat. This marinade combined ginger and lime in a classic combination - why not try a rum, ginger beer and lime juice cocktail while this is cooking.
The chapas are easy to assemble and use, making an impromptu barbecue evening an absolute breeze.
Pork loin, we cooked 5 generous pieces, but this marinade is enough for up to 8 pieces, I reckon.
Marinade
1" peeled and grated fresh ginger
Juice and finely grated zest of 1 lime
1 tblsp honey
2 tblsp soy sauce
1 tblsp rapeseed oil, we used Bennett and Dunn oak smoked oil to ramp up the barbecue flavours.
Black pepper - a generous grinding
½ tsp crushed fennel seed
Mix the marinade ingredients together and massage into the pork steaks.
Set aside while you get a steady fire under the chapa. You need to wait until the flames have died down and the heat is coming from glowing logs or grey charcoal.
Put the pork onto the chapa and cook for around 10 to 15 minutes on each side. Keep turning over if it looks as though the honey is blackening too quickly.
Serve with orange, fennel and watercress salad.
Take a look at the full range of outdoor cooking options on the website
Netherton Foundry Shropshire 2019 ©
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