Roast Pork With Piri Piri Food

PIRI PIRI CHICKEN

Steps:

• Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
• Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
• Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

ROAST PORK WITH PIRI PIRI

Steps:

• Place all ingredients except pork in food processor and process to a paste. Rub meat with paste and marinate overnight.
• Place pork in 350 degree oven for 45 minutes per pound.
• Serve.

EASY PIRI-PIRI PULLED PORK

Steps:

• Tip all the ingredients except the pork into a small blender or mini chopper, season with salt and blitz until smooth. Sit the pork in a casserole dish and pour over the tomato mixture. Swill the blender out with 200ml water and pour that over too. Leave for at least 1 hr to marinate at room temperature or cover and chill overnight.
• Heat the oven to 170C/150C fan/gas 3½. Cover the pork with foil and cook in the oven for 2 hrs. Remove from the oven to check - if the sauce is drying out, add a splash more water. Cover again and put back in the oven for another hour or until tender.
• Shred the meat into the sauce with two forks, discarding any big chunks of fat. Check for seasoning, adding a pinch more salt and chilli flakes, if you prefer more heat. Can now be frozen for up to three months. Defrost fully and reheat in a pan over a low heat, with a splash more water if needed. Serve in buns, on top of jacket potatoes or in tacos.

PIRI PIRI SAUCE

Steps:

• Cut garlic cloves in half and coarsely chop the red pepper and jalapeno (including the seeds).
• Place chopped garlic and peppers in a medium-size saucepan over medium heat. Add oil, vinegar, salt and chili flakes and stir often until peppers sizzle and soften (about 4 minutes).
• Pour mixture into a bowl and refrigerate for about 10 minutes, or until cool.
• Pour mixture into blender and pulse until pureed.
• This sauce can be used as a marinade, or simply pour on the meat prior to barbecuing or even use to baste once its on the grill. If you have too much, the leftovers can be stored in the fridge for up to a week.

PIRI-PIRI PORK RIBS

Steps:

• Tip all the marinade ingredients into a mini chopper or blender along with a large pinch of salt and blitz until smooth. If there's a thin membrane on the back of the ribs, peel this off as best you can. Smear half the marinade over the ribs, then transfer to a large plate, cover and chill for at least 2 hrs or up to 24 hrs.
• If you have a lidded or kettle barbecue, set it up for indirect cooking (with coals on one side and a drip tray under where you'll be cooking the ribs). If you can read the temperature on your barbecue, it should be at about 150C. Or, heat the oven to 160C/140C fan/gas 3. If slow-cooking on the barbecue over the drip tray, first pour 500ml water into the tray, lay the ribs on the grill rack above, cover the barbecue with its lid and cook the ribs for 2-3 hrs, turning occasionally and topping up the tray with water if needed. If you're starting the ribs off in the oven, put them in a roasting tray, cover tightly with foil and bake for 2 hrs-2 hrs 30 mins until the bones are exposed and the meat is tender. While the ribs are cooking, tip the rest of the marinade into a small saucepan and simmer for 10 mins until thick and gloopy -this is the sauce to serve with the ribs. When the ribs are cooked, leave to cool a little and tip any cooking juices into the barbecue sauce. The sauce and ribs can be prepared up to two days ahead, left to cool then kept chilled.
• Remove the ribs to a board and remove the drip tray from the barbecue, if using. Set the barbecue up for direct cooking, light some new coals or set a gas barbecue to medium. Return the ribs to the grill, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce as soon as they start to char and turn every minute until well-coated, charred at the edges, caramelised and sticky. Serve each person a half-rack of ribs with any extra sauce on the side.