Pork steaks in a stout beer marinade
|500 ml||beer — stout|
|100 ml||tomato sauce|
|80 ml||soy sauce|
|60 ml||Worcestershire sauce|
|60 ml||vinegar — white|
|100 g||brown sugar|
|1||onion — small, grated|
|5 cloves||garlic — cloves, minced|
|1 Tbs||dried chilli flakes|
|1 tsp||black peppercorns — freshly cracked|
In a bowl mix together the stout, molasses, tomato sauce, soy sauce, Worcestershire sauce, vinegar, sugar, grated onion, garlic, chilli flakes, salt and pepper. Mix well, taste and season accordingly.
Add the sliced sirloin to the marinade for 2 hours to overnight if possible.
To cook; light your fire using wood / coals.
When you can hold your hand over the hot coals for 5 seconds you’re ready to start braaing.
Add the pork to the grid and braai for 4 to 5 minutes on each side, depending on how thick your steak / fillet is.
After this turn regularly until the pork is cooked to how you prefer it.
When ready, transfer the pork to a plate, cover with foil and let it rest for 5 minutes before serving.
Enjoy with coleslaw and beer.
Recipe reprinted with permission of Damian Ettish.
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