Barbecue

Spicy Pork Parcels

Try something different on the BBQ this weekend. These spicy pork parcels pack a punch!

Intermediate
4
25 mins prep
20 - 25 mins cook

800g NZ pork topside, sliced thin at 150-200g per slice

200g chorizo sausage meat
20g Italian parsley, roughly chopped
4 slices salami, as large as possible

Equipment

Gas BBQ
1 chopping board
2 trays
2 tongs
1 non-metallic deep dish
1 mallet
Truss loops (ask your butcher)

Ingredients

800g NZ pork topside, sliced thin at 150-200g per slice

200g chorizo sausage meat
20g Italian parsley, roughly chopped
4 slices salami, as large as possible

Equipment

Gas BBQ
1 chopping board
2 trays
2 tongs
1 non-metallic deep dish
1 mallet
Truss loops (ask your butcher)

Nutrition

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01
Tenderize the pork

Light the BBQ and preheat to approximately 190°C.

One-at-a-time, lay a slice of pork between two pieces of plastic wrap on a chopping board, and pound with a mallet to flatten. Set the pork aside.

01
02
Prepare

Slice down the centre of each chorizo sausage and remove the meat. Place the meat in a bowl and mix through the chopped parsley.

To prepare, lay a flattened piece of pork on a chopping and place 50g of the sausage mix in the centre. Fold the pork over to form a parcel, top with a slice of salami and hold with crossed truss loops. Repeat for each piece of pork.

02
03
BBQ

On the grill, sear the parcels for about 5 minutes either side. Move the parcels to the rack, close the BBQ and cook for a further 20 minutes.

03
04
Rest the pork

Once the internal temperature has reached 68°C, remove from the BBQ and rest covered in foil for 10 minutes.

04
05
To serve

Plate as a whole parcel or sliced, and serve with rocket salad, freshly grated parmesan, cracked pepper and olive oil.


05
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Spicy Pork Parcels

Try something different on the BBQ this weekend. These spicy pork parcels pack a punch!

25 mins prep | 20 - 25 mins cook
Intermediate
4

800g NZ pork topside, sliced thin at 150-200g per slice

200g chorizo sausage meat
20g Italian parsley, roughly chopped
4 slices salami, as large as possible

Equipment

Gas BBQ
1 chopping board
2 trays
2 tongs
1 non-metallic deep dish
1 mallet
Truss loops (ask your butcher)

01
Tenderize the pork

Light the BBQ and preheat to approximately 190°C.

One-at-a-time, lay a slice of pork between two pieces of plastic wrap on a chopping board, and pound with a mallet to flatten. Set the pork aside.

02
Prepare

Slice down the centre of each chorizo sausage and remove the meat. Place the meat in a bowl and mix through the chopped parsley.

To prepare, lay a flattened piece of pork on a chopping and place 50g of the sausage mix in the centre. Fold the pork over to form a parcel, top with a slice of salami and hold with crossed truss loops. Repeat for each piece of pork.

03
BBQ

On the grill, sear the parcels for about 5 minutes either side. Move the parcels to the rack, close the BBQ and cook for a further 20 minutes.

04
Rest the pork

Once the internal temperature has reached 68°C, remove from the BBQ and rest covered in foil for 10 minutes.

05
To serve

Plate as a whole parcel or sliced, and serve with rocket salad, freshly grated parmesan, cracked pepper and olive oil.