*This recipe is gluten-free according to industry standards
Ingredients
- pork loin 2kg, skinless and boneless
- vegetable oil
Caramel Sauce
- soft light brown sugar 100g
- limes 2, juiced
- fish sauce 3 tbsp
- soy sauce 3 tbsp
- bird's-eye chilli 2, finely chopped
- ginger 2 thumb-sized pieces, grated
- garlic 3 cloves, grated
Method
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Step 1
Put all of the sauce ingredients in a pan and bring to the boil, stirring regularly.
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Step 2
Simmer for 15-20 minutes until thickened and saucy.
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Step 3
Heat the barbecue to a medium heat, with the coals banked up on one side (or for oven cooking, see notes below).
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Step 4
Rub the pork loin with 1 tbsp of oil and season generously.
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Step 5
Put the pork loin onto the barbecue, directly on top of the coals and sear until well browned all over.
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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.
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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.
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Step 8
If you have a meat thermometer, it should reach 72C.
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Step 9
Rest on a plate, lightly covered with foil, for 10 minutes before slicing.
Alternatively, heat the oven to 200C/fan 180C/gas 6. Heat a frying pan over a medium heat and sear the pork loin really well all over. Transfer to a roasting tin and roast for 50 minutes-1 hour, basting with the sauce for the final 20 minutes of cooking.
Nutritional Information
- Kcals 669
- Fat 39g
- Saturates 13.5g
- Carbs 18.5g
- Sugars 17.5g
- Fibre 0.1g
- Protein 6.1g
- Salt 2.8g
