PORK PARCEL WITH STEAMED VEGETABLES
4 large pork chops ¼ cabbage, chopped 4 potatoes, sliced
2 carrots, sliced thinly
1 large onion, sliced
Sriracha chilli sauce
2 tbsp chicken stock powder
In a hot frying pan, or barbecue, quickly char the pork chops to give them colour. Set aside to cool.
Divide the vegetables evenly to large foil squares and drizzle with the chilli sauce and dust with the stock powder. Pour a tablespoon of water into the mix and top with a chop.
Fold into a tightly sealed parcel and put on a baking tray into a medium oven, or camp oven. Cook for 30 minutes and serve with extra chilli sauce for that little fiery note.