Deboned pork with yoghurt sauce, rice salad and green salad

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5 servings
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Pork

By Food24 November 03 2009
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Ingredients (17)

DEBONED PORK
1.00 kg pork silverside — (or leg), splayed open
baby corn
MARINADE
15.00 ml honey
15.00 ml chilli sauce
15.00 ml oil
15.00 ml lemon juice
5.00 ml fresh rosemary — chopped
5.00 ml fresh basil — chopped
YOGHURT SAUCE
200.00 ml yoghurt — Bulgarian
15.00 ml honey
50.00 ml fresh herbs — basil, rosemary and parsley, chopped
RICE SALAD
750.00 ml rice — cooked
3.00 tomatoes — peeled and diced
2.00 celery stalks — sliced
50.00 ml fresh chillies — 573
15.00 ml vinegar — grape
5.00 ml mixed herbs
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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.



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