Ingredients
Scale
- 600 g (1 lb 5 oz) pork Scotch fillet (pork butt) (or any protein of choice; this marinade works brilliantly with lamb, chicken or beef)
- ⅓ cup (80 ml) red wine vinegar
- ½ cup (125 ml) olive oil
- 1 tsp sea salt flakes
- 2 garlic cloves, freshly minced
- 1 tbsp brown sugar
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
Instructions
- Combine the marinade ingredients in a bowl and add the pork. Allow to marinate for at least 20 minutes (or overnight if time permits).
- Preheat the barbecue to medium–high heat. Cook the pork for 12 minutes (6 minutes on each side). Baste with the remaining marinade once or twice during cooking.
- Once cooked, allow to rest for at least 6 minutes before serving.
Notes
MAKE AHEAD
The marinade can be prepared and the protein marinated in the fridge for up to 48 hours before use.
LEFTOVERS
Refrigerate leftover cooked meat for up to 3 days. Reheat in the microwave. Not suitable for freezing.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Category: marinade, portugese bbq, portugese marinade
- Method: combine, pan
- Cuisine: Portuguese