Peri-Peri Pork



Peri-peri pork originates from Portugal. 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 these days. The amount of sauce in this recipe creates a medium hot dish. If you like something hotter, add some more sauce!

Ingredients
900g of pork fillet
3 lemons
10 tablespoons of peri-peri sauce (2 for brushing and 8 for serving)
Oil for brushing (preferably light olive oil)

Instructions
Slice the pork into rounds about 12mm thick and brush with the peri-peri sauce.
Cut the lemons into thin slices and brush, lightly with the oil.
Place a slice of lemon on top of a piece of pork and pin in place with a cocktail stick.
Place lemon side down and grill for about 3 minutes.
Turn over and grill the other side for about 3 minutes, until cooked through.
Place on a serving dish and drizzle over the peri-peri sauce kept for serving.

Compliments of your friendly Independent Butcher shop