Vietnamese BBQ caramel pork loin
- Preparation and cooking time
- Total time
- Serves 6
- 2kg pork loin, skinless and boneless
- vegetable oil
- 100g soft light brown sugar
- 2 limes, juiced
- 3 tbsp fish sauce
- 3 tbsp soy sauce
- 2 bird's-eye chilli, finely chopped
- 2 thumb-sized pieces ginger, grated
- 3 cloves garlic, grated
- STEP 1
Put all of the sauce ingredients in a pan and bring to the boil, stirring regularly.
- STEP 2
Simmer for 15-20 minutes until thickened and saucy.
- STEP 3
Heat the barbecue to a medium heat, with the coals banked up on one side (or for oven cooking, see notes below).
- STEP 4
Rub the pork loin with 1 tbsp of oil and season generously.
- STEP 5
Put the pork loin onto the barbecue, directly on top of the coals and sear until well browned all over.
- STEP 6
Move the pork to the cooler side of the barbecue, put on the lid and cook for 50-60 minutes, turning every 5-10 minutes.
- STEP 7
Use a pastry brush to glaze the pork loin with the caramel sauce for the final 20 minutes, turning regularly until glazed, sticky and cooked through.
- STEP 8
If you have a meat thermometer, it should reach 72C.
- STEP 9
Rest on a plate, lightly covered with foil, for 10 minutes before slicing.