Please a crowd with this flavoursome roast pork served with corn and home-made orange and lime sauce.
- Preheat barbecue to high.
- Place the oil, coriander leaves, oregano, orange rind, orange juice, lime juice, garlic and cumin in a small food processor. Process until finely chopped. Season. Combine half the orange mixture and the pork in a large bowl.
- Place the pork in a disposable baking tray. Cook pork, using indirect heat, in a covered barbecue for 30 mins. Turn heat down to low. Cook, using indirect heat, in a covered barbecue, basting every 20 mins with juices in tray, for 1 hr 40 mins or until cooked through. Remove from barbecue. Cover and set aside for 20 mins to rest. Thickly slice.
- While the pork is resting, increase barbecue heat to high. Cut the corn cobs in half. Cook corn, turning, for 8 minutes, or until charred and tender. Transfer to a heatproof plate. Cover to keep warm.
- Cook the rice according to packet instructions. Transfer to heatproof bowl. Stir in beans and chopped coriander.
- Stir chilli into reserved orange mixture. Serve the pork with corn, rice mixture and orange mojo sauce. Garnish with extra coriander sprigs.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set