Most cuts of pork suitable for grilling, pan grilling or pan frying may be cooked on a barbeque.

Choose pork that is cut about 1.5cm to 2cm thick. Similarly sized cubes can be cooked on skewers.

Marinating pork or brushing the meat with basting mixtures while cooking adds extra flavour. Marinades should be cooked thoroughly or discarded.

Place pork on the preheated barbeque (medium heat) and cook until the meat feels firm when pressed with tongs and the pork juices are clear.

Turn the pork once during cooking. Avoid poking or turning the meat unnecessarily with a fork as this pierces the meat and releases juices, making the meat dry.

Suitable Pork Cuts To Barbeque

• Scotch fillet
• Schnitzel
• Leg steaks
• Pork mince patties
• Bacon rashers
• Ham Steaks 

Hint:

Marinate pork before barbequing

Choose one of the mixtures below. Place pork in a plastic bag. Add marinade & leave in refrigerator until required. Remove from marinade.

• 1 cup pear juice, 2 crushed cloves garlic, 2 tablespoons soy sauce.
• 1 cup pineapple juice, 1 tablespoon chopped fresh mint.
• 1 cup natural yoghurt, 1 tablespoon minced chilli.
• 1/2 cup chilli sauce, 2 teaspoons lemon juice.
• 1 cup beer, 2 crushed gloves garlic, 1 tablespoon mustard & 1 tablespoon honey.
• 1 cup tomato juice, 2 teaspoons five spice powder.
• 1/4 cup honey, 1/4 cup soy sauce, 1/4 cup hoisin sauce.

Pork Kebabs
Pre-soak bamboo skewers or use metal skewers

Alternate pork pieces with:

• Mushrooms
• Chopped green pepper
• Dried apricots
• Pineapple pieces
• Small onions
• Cherry tomatoes

Brush kebabs with oil & barbeque or grill 6-10 minutes, turning.