To a medium-high heat.
Brush your piece of New Zealand pork with a little oil and season.
Cook the meat on one side, before turning to cook the other side – using timings below.
Rest for at least two minutes before serving.
For best results, ensure there is enough space for everything to cook properly.
As a guide pork should reach an internal temperature of 71°C.
Resting meat for a few minutes after cooking ensures that it is juicy and tender.
From traditional pork sausages to smoky barbeque ribs, New Zealand pork is the perfect protein for the barbecue.