Portuguese BBQ Marinade
Servings: 4
Whether you're looking to level up your barbecued pork (used here), lamb, beef or chicken, this Portuguese BBQ Marinade recipe is just what you're looking for. Made with simple pantry staples in mere minutes, you'll be amazed at the punch this packs into your protein of choice. Marinade your meat up to 48 hours in advance for extra depth of flavour.
Ingredients
- 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.Scan for full recipe:
