With the World Cup in Brazil kicking off tonight, with the first match between the hosts Brazil and Croatia, I will be off to the races! Yes I thought I would leave the men folk of the house shouting at the tv whilst I sup Pimms and laugh with the girls at Ladies Night at the local racecourse (and hopefully win a bit of cash too).
Fear not, as I am a good wife and Mum and will leave them fed and watered, and what better way to watch the footie than with a belly full of bbq food. The plan is to make some more barbecue pork as it went down so well last time I made it, with some wedges to accompany it.
I was challenged to come up with a Brazilian barbecue inspired dish by the people at the Unilever Kitchen, and provided with a hamper of goodies to help. I already have a post coming up for a pork and black bean stew (Feijoda) so I thought I would try something different but using similar flavours.
If you have the time to prepare the barbecue paste and marinade the meat in advance then it's worth doing, but if you don't then it will still be fine. If you are feeding a lot of people then just double or treble the sauce ingredients depending on how much meat you're using.
Barbecue Pork - serves 4
1 Knorr Beef stock cube2 tbsp boiling water
1 Knorr Chilli flavour pot
1 Knorr Garlic flavour pot
1 tbsp smoked paprika
750g (approx) Pork shoulder steaks *
- Dissolve the beef stock cube in the boiling water
- Add the chilli and garlic flavour pots, along with the paprika, and mix to a paste
- Use the paste to coat the pork and set aside whilst you prepare the salsa
- Cook on a hot barbecue, checking that the meat is fully cooked before serving
Black Bean Salsa
200g cherry tomatoes, halved
250g cooked black beans
1 Avocado, diced
handful of fresh coriander
juice of 2 lemons
1 red chilli (optional)
salt & pepper
- Mix all the salsa ingredients together in a bowl and season with salt & pepper
*TIP you could use a pork shoulder joint and slice it into steaks yourself as it's usually more economical