Tag: barbecue pork

Posted on by

Pepper & Rosemary BBQ Pork Fillet

In House Butchers Malta Barbecued Pork Fillet
Black Pepper and Rosemary-BBQ-Pork-Fillet
Black Pepper and Rosemary-BBQ-Pork-Fillet

Pepper & Rosemary BBQ Pork Fillet

Prep Time : 10 Minutes + (2 Hours marinading in fridge)

Cook Time : 20 to 30 Minutes

Serves : 4 to 6

Ingredients :

  • 2 Whole Pork Fillets
  • salt
  • 4 tablespoons whole black peppercorns
  • 3 tablespoons fresh rosemary leaves
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil

Directions :

  • Trim the pork fillets, taking care to remove all silver skin.
  • Sprinkle lightly with salt on all sides.
  • Place the rest of the ingredients in a blender or food processor and pulse to a coarse paste.
  • Rub the paste over the pork fillet, cover and marinate in the refrigerator for 2 hours or more.
  • Preheat Barbecue to medium high and grill pork fillet for 15-20 minutes (depending on the size) or until just barely pink in the center.
  • Let rest 10 minutes before slicing and serving.

 

 

In House Butchers bringing  you the best selection of  fresh pork in Malta

 

Posted on by

Spit-Roasted Barbecue Pork Shoulder

Spit-Roasted-Barbecue-Pork-Shoulder
Spit Roasted Barbecue pork Shoulder
Spit Roasted Barbecue Pork Shoulder

Spit Roasted Barbecue Pork Shoulder

Prep Time : 20 Minutes

Cook Time : 4 Hours

Serves : 6

Ingredients :

  • 1.5 Kg Boneless Pork Shoulder, string tied
  • Salt and pepper
  • 3 cups (750 ml) pineapple juice
  • 1/4 cup (60 ml) ketchup<
  • 1/4 cup (60 ml) brown sugar
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) paprika
  • 1 clove garlic, finely chopped

Directions

  • In a pot of salted boiling water, poach the pork shoulder for two hours in simmering water.
  • Drain Pork Shoulder.

The Marinade

  • Meanwhile, in a saucepan, bring all the ingredients to a boil.
  • Reduce for 15 to 20 minutes or until the sauce thickens and only 250 ml (1 cup) is left.
  • In a large bowl or in the same pot, coat the meat with the marinade and set aside.
  • Preheat the grill, setting the burners to high.
  • Insert the roasting pin through the meat and install on the spit.
  • Season with pepper.
  • Place a roasting pan or a large old aluminum plate filled with water directly on the grill under the roast.
  • Reduce the temperature of the grill to low heat.
  • Roast the pork shoulder for about 2 hours or until meat is tender.
  • Baste meat with the marinade every 15 minutes.
  • Let meat cool for 10 minutes.
  • Remove the string, and break the roast meat into chunks or slice.

 

 

 

 

Posted on by

Thai Style Barbecued Pork Neck

Thai style BBQ Grilled Pork Neck
Thai style BBQ Grilled Pork Neck
Thai style BBQ Grilled Pork Neck

Thai Style Barbecued Pork Neck

Prep Time :  8 Hours

Cook Time : 10 Minutes

Ingredients :

  • 6 garlic cloves, crushed
  • 2 tablespoons fish sauce
  • 2 tablespoons dark soy sauce
  • 45 g shaved palm sugar
  • 2 tablespoons clear rice wine
  • 1 kg piece pork neck, trimmed and cut into 1 cm slices
  • 1-2 tablespoons vegetable oil

Ingredients for Dipping Sauce :

  • 1 tablespoon sticky (glutinous) rice
  • 2 lemongrass stems, finely chopped, white part only
  • 6 red Asian shallots, thinly sliced
  • 60 ml fish sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon finely shaved palm sugar
  • 60 ml lime juice
  • 3 teaspoons dried chili flakes

Directions for making  Dipping Sauce :

  • Heat a small, non-stick frying pan over medium–low heat.
  • Add the sticky rice and cook, shaking the pan often, for 6–7 minutes or until golden.
  • Cool cooked rice.
  • Transfer to an electric spice grinder and grind to a coarse powder. Alternatively, use a mortar and pestle.
  • Combine with the remaining ingredients in a bowl, stirring until the sugar has dissolved.

Directions for Marinating Pork Neck :

  • Combine the garlic, fish sauce, soy sauce, palm sugar and rice wine in a bowl and stir until the sugar has dissolved.
  • Add the pork slices and toss to coat.
  • Cover the bowl with plastic wrap and marinate for 8 hours or overnight in the refrigerator.

Directions for Cooking Thai Style Barbecued Pork Neck :

  • Drain the pork well, reserving the marinade.
  • Preheat a barbecue or char-grill pan to medium–high and add 1 tablespoon of the oil.
  • Add the pork slices, in batches (using the extra oil if necessary), and cook, basting with the reserved marinade and turning once, for 4–5 minutes each side, or until cooked through.
  • Season with freshly ground black pepper, if desired, and transfer to a platter.
  • Cover loosely with foil to keep warm.
  • Serve with the dipping sauce on the side.

 

Pork Neck is a slightly fatty cut, but fat means flavor and it also keeps the meat moist while cooking, so don’t trim too much off.

 

 

 

Posted on by

Slow Cooked Oven-Barbecued Pulled Pork shoulder

Oven-Barbecued-Pulled-Pork-shoulder
Oven-Barbecued-Pulled-Pork-shoulder
Oven-Barbecued-Pulled-Pork-shoulder

Slow Cooked Oven-Barbecued Pulled Pork shoulder

Prep Time : 30 Minutes

Cook Time :  6 Hours

Ingredients :

  • 1 tablespoon (6 g) kosher salt
  • 5 tablespoons dark brown sugar (2 1/4 ounces; 65 g)
  • Large pinch cayenne pepper
  • 1 teaspoon (2 g) ground coriander
  • 1/2 teaspoon (1 g) ground fennel seed
  • 1 tablespoon (6 g) paprika
  • 1 teaspoon (2 g) ground cumin
  • 1 teaspoon (2 g) freshly ground black pepper
  • 1 whole bone-in or boneless pork shoulder (5 to 7 pounds; 2.25 to 3 kg)
  • 1 cup ketchup (8 ounces; about 225 g)
  • 1/2 cup dark molasses (4 ounces; about 115 g)
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) high-quality liquid smoke.
  • 1 tablespoon (15 ml) brown mustard
  • 2 teaspoons (10 ml) hot sauce
  • 1/2 cup (120 ml) cider vinegar, divided
  • 1 tablespoon (15 ml) vegetable oil
  • 1 large onion, finely minced (about 6 ounces; 170 g)
  • 1 cup (240 ml) bourbon
  • 1/2 cup (120 ml)  chicken stock or water

Directions :

  • Adjust oven rack to lower position and preheat oven to 300°F (150°C).
  • Combine salt, sugar, cayenne pepper, coriander, fennel seed, paprika, cumin, and black pepper in a small bowl and mix until homogeneous.
  • Season pork with 2 to 3 tablespoons spice mixture, making sure to rub it on all sides.
  • Reserve remaining spice mixture.
  • Whisk together ketchup, molasses, Worcestershire sauce, liquid smoke, mustard, hot sauce, and half of cider vinegar in a medium bowl. Whisk in remaining spice mixture. Set aside.
  • Heat oil in a Dutch oven over medium-high heat until shimmering.
  • Add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes total. (Pork will brown fast because of the sugar. Do not let it burn.)
  • Add onion and cook, stirring and scraping up browned bits from the bottom of the pan, until softened, about 2 minutes.
  • Turn off burner and add bourbon.
  • Relight burner.
  • Carefully ignite the bourbon with a long match or lighter. (Stand back and make sure there is nothing flammable above it; it will produce tall flames.)
  • Let cook until flames die out, about 2 minutes.
  • Add half of sauce mixture and chicken stock or water.
  • Cover Dutch oven, transfer to oven, and cook until pork is just starting to turn tender, about 4 hours.
  • Remove lid and continue cooking until a knife or fork shows very little resistance when twisted inside the meat and a dark bark has formed, about 1 hour longer.
  • Transfer pork to a large bowl, reserving liquid in pot.
  • Using a ladle, skim off excess fat and discard.
  • Add reserved sauce and remaining vinegar to pot and whisk to combine.
  • When pork is cool enough to handle, shred with two forks.
  • Transfer pulled  pork to pot and toss with sauce. (If making ahead to serve over the course of several meals, store pork and sauce separately, adding sauce only to the portion you are serving immediately.)
  • Season to taste with more salt, sugar, liquid smoke, or cider vinegar.