Sweet and Sour Barbecue Marinade

Easy to prepare, this can be kept ready for use for at least a week. It suits perfectly the pork chops and fillets I reviewed in the Irish Examiner 12 June 2015

Sweet and Sour Barbecue Marinade

Serves 6

10 fl oz (300ml) pineapple juice

(orange or pear juice may be used too)

4 dessp soy sauce

4 dessp lemon juice

3 cloves garlic, finely chopped

1 cm fresh ginger, finely grated

1 bay leaf

Pinch ground cloves.

(no need for salt or pepper as the soy sauce is salty enough and the spices provide plenty of flavour)

Mix all ingredients together in a bowl and submerge the pork chops. If there isn’t enough sauce to cover all the meat, keep turning it over. Leave for as long as you can – overnight in the fridge if it suits.

Bring to room temperature. Lift out of the marinade and place on a hot barbecue rack. Cook for 2 minutes each side then move to a cooler part of the barbecue to allow the meat to cook through – 10-15 minutes. Don’t take any risks with pork. Slice through to check it is cooked all the way.

Brush with the marinade while cooking to keep the meat moist.

This works well with chicken too. It can also be used to marinate cubes of pork to cook on skewers. Thread them with slices of pineapple chunks and red pepper. It’s an seventies/eighties kind of vibe. Put on your headband and puff up those shoulders. Flared jeans optional

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