Wednesday, July 31, 2013

Vacation recipe: pork lion with a cucumber carrot salad

A new recipe in our vacation special. Again with the use of the skottelbraai. But also possible with a barbecue. With the summer temperatures rising again (we're in the top 10 of hottest temperatures in July in the last 100 years), this is a very simple and light recipe to make (even if you're not on vacation).

I've split the recipe for the salad. One half I made with the dressing, the other half I made without. Children aren't always to fond of a dressing, but almost every kid loves carrots and cucumber. So the vitamins can come there way without the dressing!

Ingredients (4 persons):

  • 3 carrots;
  • 1 tablespoon sea salt;
  • 3 tablespoons vinegar;
  • 2 teaspoons sugar;
  • ice berg lettuce;
  • 1 cucumber.

Pork lion

  • 500 grams pork lion;
  • 3 tablespoons soja sauce;
  • 1 tablespoon vinegar;
  • 1 teaspoon sugar;
  • 3 tablespoons olive oil.

Mix for the marinade: 3 tablespoons sojasauce, 1 tablespoon vinegar, 1 teaspoon sugar and 3 tablespoons olive oil. Cut the pork lion in 1.5 x 1.5 cm cubes and put the cubes with the marinade. Make sure the marinade is on all of the cubes. Leave it for at least 1 hour in the refrigerator. Take a stick and put the cubes on the stick. Put the sticks in the refrigerator until ready to use.

Clean the carrots. Cut the bottom and top of the carrot and slice au julienne. Put the carrot in a colander and poor the salt on top. Mix well and leave for 10 minutes. Meanwhile cut the cucumber au julienne and put in a bowl. After 10 minute clean the carrots with water and dry well. Put the carrot with the cucumber. In a small saucepan warm the vinegar slightly and whisk the sugar in. When the sugar is dissolved let it slightly cool to room temperature and poor it over the cucumber carrot mixture. Keep it in the refrigerator until use.

Heat the barbecue. When ready put the sticks on the grill. Grill in 4 minutes the pork lion until its rose in the middle.
Meanwhile put a iceberg lettuce leave on each plate in a way you get a small bowl. Put the salad on top. Put the stick on the plate and serve with bread.

4Pure: pork lion with a cucumber carrot salad

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