Ingredients
- pork (from the leg), fat snipped at intervals
- a little melted butter
- 1 clove garlic, crushed (optional)
- garlic salt, chopped or dried sage, grated orange rind or French mustard, optional flavourings
- apple rings, halved canned peaches, pineapple rings or cooked prunes, to serve (optional)
Method
- Snip the fat of the pork at regular intervals.
- Brush the meat with a little melted butter, flavoured if desired with a crushed clove of garlic, garlic salt, chopped or dried sage, grated orange rind or French mustard.
- Grill the meat for about 12 minutes, turning once or twice.
- If serving with fruit (apple rings, halved canned peaches, pineapple rings or cooked prunes), heat the fruit under the grill for several minutes before serving.
Notes
The crisp fat makes it attractive. Snip the fat at intervals before cooking. Brush meat with a little melted butter, which can be flavoured with a crushed clove of garlic, garlic salt, chopped or dried sage, grated orange rind or French mustard. Grilled pork can be served with fruit, such as apple rings, halved canned peaches or pineapple rings, or cooked prunes. Heat the fruit under the grill for several minutes.