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Vietnamese BBQ Caramel Pork Loin

Vietnamese BBQ caramel pork loin

Published: August 13, 2017 at 10:30 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Try our glazed Vietnamese BBQ pork. This recipe is great for family BBQs; it's delicately sweet, gluten-free and easily serves 6. Alternatively, this recipe works just as well when roasted

  • Gluten free
Nutrition:
NutrientUnit
kcal669
fat39g
saturates13.5g
carbs18.5g
sugars17.5g
fibre0.1g
protein6.1g
salt2.8g
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Try this recipe for Vietnamese BBQ caramel pork loin, then check out our roast pork loin and Tuscan pork loin steaks.

Ingredients

  • 2kg pork loin, skinless and boneless
  • vegetable oil

Caramel Sauce

  • 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

Method

  • 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.

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.

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