Smoky pork. Need we say more? Delight your friends and family with this recipe at your next BBQ.
4 fresh corn cobs
250g cherry tomatoes, quartered
1 cup baby rocket leaves, chopped
2 tbs brown sugar
¼ cup Worcestershire sauce
½ tsp smoked paprika
1 tbs olive oil
1 garlic clove, crushed
4 lean pork cutlets
1 ripe avocado, mashed
1 red chilli, chopped
- Preheat barbecue to medium high heat. Lightly spray corn with oil and cook, turning, for 10-12 minutes or until slightly charred and cooked. Cut corn kernels from cobs and combine with tomato and rocket.
- Meanwhile, combine sugar, Worcestershire sauce, paprika, oil and garlic in a bowl. Add cutlets and cover with mixture. Cook for 4-5 minutes each side or until just cooked, brushing with marinade.
- Juice 2 limes and mash with avocado. Sprinkle with chopped chilli. Cut the remaining lime into wedges and serve with the pork cutlets, corn salad and guacamole.
Drizzle corn salad with olive oil and a tablespoon of white wine vinegar.