Peri-Peri Pork - A European Dish With Brazillian And African Flavours
Peri-peri pork originates from Portugal which is a country located in south-west Europe in the western portion of the Iberian peninsula. Portugal is bordered to the north and east by Spain and by the Atlantic ocean to the south and west. Apart from its close relationship with Spanish culture it has been influenced by Latin, Gothic and Islamic cultures. In culinary terms, Portugal has a tradition of absorbing the cultures of other countries and peri-peri sauce originates from Brazil, and was transplanted to the former Portugeuse colonies of South Africa. The sauce is used as a spice for chicken, pork and shrimp (prawn)dished.
Peri-peri, sometimes known as piri-piri or pili-pili, is available as a dry spice mix, but more commonly as a sauce and is widely available in stores. The amount of sauce in this recipe creates a medium hot dish. If you like something hotter, add some more sauce!
Preparation Time: 10 minutes
Cooking Time: 6 minutes
- 3 lemons
- 2 pounds (900g) of pork fillet
- 10 tablespoons of peri-peri sauce. 2 for brushing and 8 for serving.
- vegetable oil for brushing
1. Slice the pork into rounds about 1/2 inch (12mm) thick and brush with the peri-peri sauce.
2. Cut the lemons into thin slices and brush, lightly with the oil.
3. Place a slice of lemon on top of a piece of pork and pin in place with a cocktail stick.
4. Place lemon side down and grill for about 3 minutes.
4. Turn over and grill the other side for about 3 minutes until cooked through.
5. Place on a serving dish and drizzle over the peri-peri sauce kept for serving.
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