Vietnamese BBQ caramel pork loin
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 2kg pork loinskinless and boneless
- vegetable oil
Caramel Sauce
- 100g soft light brown sugar
- 2 limesjuiced
- 3 tbsp fish sauce
- 3 tbsp soy sauce
- 2 bird's-eye chillifinely chopped
- 2 thumb-sized pieces gingergrated
- 3 cloves garlicgrated
Nutrition: per serving
- kcal669
- fat39g
- saturates13.5g
- carbs18.5g
- sugars17.5g
- fibre0.1g
- protein6.1g
- salt2.8g
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.
