Deboned pork with yoghurt sauce, rice salad and green salad

Recipe from: 2/26/1998 12:00:00 AM
Ingredients 21
Servings 5
Time

Ingredients

  • DEBONED PORK
  • 1
    kg
    pork silverside or leg, splayed open
  • baby mealies (optional)
  • MARINADE
  • 15
    ml
    honey
  • 15
    ml
    chilli sauce
  • 15
    ml
    oil
  • 15
    ml
    lemon juice
  • 5
    ml
    freshly chopped rosemary
  • 5
    ml
    freshly chopped basil
  • YOGHURT SAUCE
  • 200
    ml
    Bulgarian yoghurt
  • 15
    ml
    honey
  • 50
    ml
    freshly chopped herbs, such as basil, rosemary and parsley
  • RICE SALAD
  • 750
    ml
    hot, cooked rice
  • 3
    tomatoes, skinned and diced
  • 2
    celery sticks, sliced
  • 50
    ml
    olive oil
  • 15
    ml
    grape vinegar
  • 5
    ml
    mixed herbs
 

Method

 
Trim the meat of any excess fat and score the fatty edges. Blend all the ingredients for the marinade and marinate the meat for 2 hours in the fridge. Wait until the coals turn white and grill the meat over medium heat for about 30-40 minutes, turning the joint occasionally. Brush the mealies with oil and grill with the meat for the last 5-6 minutes. Season the meat with salt after cooking. YOGHURT SAUCE Blend all the sauce ingredients and serve cold with the meat. RICE SALAD Mix together all the ingredients for the rice salad and serve hot with the meat and the yoghurt sauce. Serve a simple green salad on the side. Serves 4-5.
 

Read more on: pork
 

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