Remember that sweet chili sauce?



Goes really well on prawns!


And turkey burgers


And pretty much anything you don’t mind feeling like its still on fire after it left the BBQ! A* Norfolk Chilli Farm!


The pork was marinaded in a secret sauce. Chinese style and about the closest I’ve got to Chinese flavoured pork. I use:

4-6 cloves of garlic, chopped, you can use pure or garlic powder if you like.
1 heaped table spoon of ginger
1 heaped teaspoon of mild chilli powder
2 table spoons of five spice
2 table spoons of sake or rice wine or sherry
2 table spoons of honey
One normal sized bottle of soy sauce.

Mix together, stick in meat.

I marinade for as long as I can up to about 24hrs.

Then bung on the BBQ and drip on more marinade with a spoon, turning frequently. Tasty.

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