Next time you're cooking for a crowd - whip up this fun and healthy recipe!
Preheat the oven to 160C.
In a large mixing bowl, mix together all of the braising ingredients.
Place the pork in a deep baking tray in a single layer, and cover with sauce. Cover the tray with foil, and slowly braise for three hours or until tender.
Place the sweet potato in a roasting tray. Toss through the olive oil, salt and pepper and roast for 45 minutes, or until cooked through.
Meanwhile, bring a pot of salted water up to the boil, and cook the sugar snaps for 1 minute. Remove and immediately plunge into a bowl of ice cold water. Drain and set aside.
In a large pan of boiling water, cook the pearl barley for 35 to 40 minutes, or until tender.
For the dressing, combine all of the ingredients together, and using a blender, blitz the ingredients until combined. Check for seasoning and set aside.
Remove the pork from the sauce. Slice the meat into individual portions.
Meanwhile, pour the sauce into a pan and reduce for 5 to 10 minutes, or until you have a thick glaze.
In a large mixing bowl, combine the sweet potatoes, sugar snaps, pearl barley, pistachios and rocket. Toss the dressing through.
When ready to serve, preheat a grill or frying pan to a medium high heat. Grill the pork quickly, until charred and sticky, brushing with the glaze. Serve hot with a side of sweet potato, sugar snap and barley salad.
*Chocolate Stout BBQ Sauce is from Phil Stoke's business, Kombi Kitchen.
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