Get the BBQ ready for this tasty dish from series 2 of Mercurio's Menu.
Sprinkle a little of all of the dry spices into a bowl – lets say ½ a tsp of each - and 1 tsp of the szechuan pepper
Mix them all up and then put in a splash of beer and a whack of sesame oil, dip your finger in and taste the mix if you like it good if not work out why not and adjust accordingly
Either in a mortar and pestle or on your chopping board smash your peeled garlic with some salt until it is like a paste and then slather this all over the meat
Place the meat into the marinade and make sure they are well coated
Set aside whilst you prepare the veg.
Rub all of the vegies with some olive oil and season with salt
Wrap the beetroots, turnips and garlic individually in foil and place on a hot BBq with a heat proof bowl over them so as to keep the heat in and leave them until cooked
Grill the carrots and the spring onions on the bbq until cooked and colored with grill marks
When the beetroot and turnip are cooked remove from foil and peel then cut in half and place in a large salad bowl
Combine the beetroot, turnip, spring onion, carrots, some finely sliced goats cheese in the bowl and squeeze the cooked bulb of garlic so that all of the yummy mushy garlic cloves fall into the salad the salad.
Dress with some good olive oil and a little red wine vinegar and toss it all together.
BBQ the pork chops until cooked or if you are using a larger cut like a pork belly, you can bbq the meat to get really good color into it and then pop it in the oven for 15 minutes per kilo to finish it off. Just don’t over cook it as the meat will be dry and tough. If you are using Pork Scotch fillet doing it on the bbq is fine as the scotch has a good fat content in the meat to keep it moist.
Put your pork chop on a plate, a nice handful of salad on the side, garnish with a few sprigs of chive and enjoy!
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