Vietnamese BBQ caramel pork loin

1 HOUR 10 MINUTES | SERVES 6 | EASY | pork loin 2kg, skinless and boneless vegetable oil CARAMEL SAUCE soft light brown sugar 100g limes 2, juiced fish sauce 3 tbsp soy sauce 3 tbsp bird’s-eye chilli 2, finely chopped ginger 2 thumb-sized pieces, grated garlic 3 cloves, grated

• Put all of the sauce ingredients in a pan and bring to the boil, stirring regularly. Simmer for 15-20 minutes until thickened and saucy. • Heat the barbecue to a medium heat, with the coals banked up on one side (or for oven cooking, see cook’s notes). • Rub the pork loin with 1 tbsp of oil and season generously. Put the pork loin onto the barbecue, directly on top of the coals and sear until well browned all over. 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. 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. If you have a meat thermometer, it should reach 72C. • Rest on a plate, lightly covered with foil, for 10 minutes before slicing. PER SERVING 669 KCALS | FAT 39G | SATURATES 13.5G CARBS 18.5G | SUGARS 17.5G | FIBRE 0.1G PROTEIN 6.1G | SALT 2.8G

COOK’S NOTES

Alternatively, heat the oven to 200C/fan 180C/ gas 6. Heat a frying pan over a medium heat and sear the pork loin really well all over. Transfer to a roasting tin and roast for 50 minutes-1 hour, basting with the sauce for the final 20 minutes of cooking.