BBQ pork recipe – with black pudding

Published:
10:00 am September 10, 2022



I’m the worst culprit when it comes to complicating food. Picnics are a good example. While our friends are driving around, in the fresh air, with their sandwiches, sharing packs of chips and a jar of cookies, when we arrive my husband will be trailing behind me, dragging an oversized bag of cakes and pastries, can -be a pie, a nice salad. I can not help myself !

I tried to cut it down, I really did, but I’ll never be a light packer. Some of the coolest additions to our picnics are the mini folding wooden picnic tables my mom bought me (I think from Aldi), which sit a few inches off the ground, will hold a lot snacks and (most importantly) have notches in them for your wine glasses. Perfect!

Somewhere I’ve managed to strip down my kitchen, it’s at home and around the BBQ – where less is definitely more. The best thing you can do is let the main ingredients do the talking, like I did in this week’s recipe.

Buy the highest quality pork possible. The crumbly, sweet and slightly spicy relish cooks in minutes and only needs a spoonful at the end. Easy!

Barbecued pork with black pudding, plums and five-spice relish

(For 4 people)

Ingredients

4 pork chops, preferably with the bone

seasoning

Oil

1 red onion, finely chopped

1 teaspoon of five spices

100g black pudding, crumbled

10 small ripe plums, pitted and coarsely chopped

Method

Add a drizzle of oil to a small skillet and sauté the red onion until tender and lightly colored. Add the plums and cook until they begin to soften. Add the five spices and the black pudding and heat through. Season as desired. Put aside.

Place the chops between two sheets of parchment paper and smash them with a hammer to flatten them slightly, which will shorten the cooking time. Rub lightly with oil and season.

Cook the chops on a BBQ, griddle, or under the broiler until done (depends on the size of the chop, but I’d leave about four minutes on each side and test with a skewer ). Reheat relish and serve over chops.

I like to serve it with charred corn, potato wedges and a green salad.

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