BBQ Pork - 3 delicious ways

Perfectly delicious pork


Pork is one of the most versatile meat products and doesn't put a hole in the wallet like other meats, being economical as well as flavoursome.

Some consider it a fatty meat but modern breeding, rearing and butchery creates a low-fat, healthy piece of meat. The fat it does contain is less saturated than other meats and is high in protein also.

Animal husbandry in the UK is notably far better than anywhere else in the world with over 40% of our breeding sows reared outdoors.

Even our indoor farming techniques offer a better lifestyle for the animals, leading to a better quality of meat.

As a robust meat, pork takes added flavours well. It suits all types of marinade and barbecues beautifully - delicious in every way.


Three tasty cuts and marinades

Sweet Pork Skewers

You'll need:

• 1 kilo pork rump (approx)
• 1 x 500 ml bottle of Lilt (totally tropical)
• 5 tbsp of Stokes Sweet & Sticky BBQ Sauce
• 2 tbsp of Stokes Tomato Ketchup
• 1 tbsp of Balsamic vinegar 
• 2 tbsp of olive oil
• 2 tbsp of runny honey
• 1 tbsp of Stokes Classic English Mustard
• 2 tsp of Stokes Chilli Jam
• 2 cloves of garlic, grated

Here's how:

For the pork to BBQ quickly and evenly, cut it into three centimetre strips half a centimetre thick.

In a bowl, mix all the marinade ingredients together then immerse the pork strips in the mixture, coating them well. Let the meat sit in this delicious mess, covered, for at least an hour - the longer the better.

Thread the pork onto pre-soaked wooden skewers, piercing each piece twice to create waves of pork down the length of the skewer.

To make a basting glaze, pour the marinade into a pan, bring it to a rolling boil and reduce it for 10 to 15 minutes or so.

These will take about 10 minutes to grill on the BBQ, turning frequently, basting with the glaze each time.

BBQ Pork, Chinese Style

You'll need:

• 1 kilo of pork tenderloin (approx)
• 2 tbsp of soy sauce
• 2 tbsp of Stokes Hoisin Sauce
• 2 tbsp of Stokes Tomato Ketchup
• 2 tbsp of Stokes Original BBQ Sauce
• 3 tbsp of honey
• 1 tbsp of brown sugar
• 2 cm of fresh ginger, grated

Here's how:

A sealable food bag will suit the purpose best for the tenderloin. Cut the fillet into two joints and pop it in the bag.

In a bowl, mix everything else together then pour it into the bag with the meat. Massage the joints to help cover them thoroughly in the marinade and leave it in the fridge overnight.

Bring the meat back to room temperature before grilling while you boil and reduce the marinade for basting.

Baste the joints and put them on the BBQ, turning and basting for 12 to 15 minutes. The time will vary according to the thickness of the meat, so check that it is cooked through before removing and slicing it for serving.

Strawberry Cola Chops

You'll need:

• A lovely pork chop each
• 4 tbsp of Stokes Tomato Ketchup
• 2 tbsp of Stokes Hot & Spicy BBQ Sauce
• 2 tbsp of Stokes Strawberry Extra Jam
• 1 x 500 ml bottle of coca cola 

Here's how:

Basically follow the same method we've been talking about recently - preparing the marinade and marinating the meat for as long as possible then reducing the marinade to a sticky glaze before oiling the BBQ grill and cooking the meat thoroughly.

Flip and baste, flip and baste for 10 to 15 minutes checking the juices run clear, particularly by the bone.

NOTE: if you feel the sauce is too sweet, add a couple of teaspoons of Stokes Chilli Jam for an extra burst of 'wow'.

Special offer

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More foodie thoughts for the week:






National Allotment Week - from plot to pot here.












Afternoon Tea Week - tasty, delicious and yummy here.











Your Caption Competition - it's all about chucks here.

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...adding Stokes will make you smile ;)

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