Portuguese BBQ Marinade

A tasty and flavourful marinade that works brilliantly with pork, lamb, chicken or beef. Made with simple pantry staples in mere minutes, it packs a punch of flavour into your protein of choice. Marinate your meat up to 48 hours in advance for extra depth of flavour.

Ingredients

• 600 g pork Scotch fillet (pork butt) (or any protein of choice)
• 80 ml (⅓ cup) red wine vinegar
• 125 ml (½ cup) olive oil
• 1 tsp sea salt flakes
• 2 garlic cloves, freshly minced
• 1 tbsp brown sugar
• 1 tbsp dried oregano
• 1 tbsp sweet paprika

Method

1. Combine the marinade ingredients in a bowl and add the pork.
2. Allow to marinate for at least 20 minutes (or overnight if time permits).
3. Preheat the barbecue to medium–high heat.
4. Cook the pork for 12 minutes (6 minutes on each side), basting with the remaining marinade once or twice during cooking.
5. Once cooked, allow to rest for at least 6 minutes before serving.

Tips

• This marinade works brilliantly with lamb, chicken or beef too.
• Marinate protein in the fridge for up to 48 hours before use.
• Refrigerate leftover cooked meat for up to 3 days. Reheat in the microwave. Not suitable for freezing.