The weathers’ been alright lately, albeit a bit cold. But that’s fine when the sky is blue, I can handle that. I can enjoy that.
I really didn’t know what to call this recipe, grilled smokey pork subs is exactly what it is and how it was prepared.
Pork, marinated in smoked paprika, grilled over fire served in a bread roll.
You will need some pork, I like free range. For this I’ve used rump and have diced it into reasonably sized cubes.
The marinade is really simple. Beer, pale ale style, preferably with a delicious hop aroma. Paprika. Smoked paprika. Oregano. Garlic.
Let the pork sit in the marinade over night if you can, or at least 6 hours at the minimum.
The best way to cook diced pork like this is on skewers. If you don’t have some beautiful stainless steel ones like mine then bamboo skewers soaked in water before hand will do fine.
Grilling is only going to take around 15 minutes, give each side some time over the fire ensuring an even cook all the way through.
I enjoyed eating the pork on a buttered roll with some salad greens. If you want a more caveman approach, eat straight off the skewer.
Don’t forget that glass of beer to wash it all down with.
- 800g pork rump
- ½ cup beer, pale ale style
- 1 teaspoon mild paprika
- 2 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 cloves garlic, crushed
- Italian style bread rolls
- Salad greens
- Cut pork into large cubes and place in large bowl.
- In a small bowl add beer, paprikas, oregano and garlic, mix until paprika is dissolved and then cover the pork with spice mixture, cover and leave to marinade for at least 6 hours, preferably overnight
- Prepare grill for direct high heat, full chimney of coals
- While grill is heating, remove pork from fridge to allow to get to room temperature. Put cubes of meat onto metal skewers and grill directly over coals until pork is cooked all the way through
- Serve pork on Italian style bread rolls over a bed of salad greens.