Name: Barbecued pork with maple glaze
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 700 gram chat (baby) potatoes, thickly sliced; 450 gram trimmed corn cobs; 4 110 g pork leg steaks; 1/4 cup maple-flavoured syrup; 1 1/2 tablespoon dijon mustard; 30 gram butter, chopped; 2 tablespoon finely chopped flat-leaf parsley; 2 tablespoon finely chopped chives

Ingredients

700 gram chat (baby) potatoes, thickly sliced

450 gram trimmed corn cobs

4 110 g pork leg steaks

1/4 cup maple-flavoured syrup

1 1/2 tablespoon dijon mustard

30 gram butter, chopped

2 tablespoon finely chopped flat-leaf parsley

2 tablespoon finely chopped chives

Method

1.Heat a barbecue over high heat. Microwave potato and corn in a large microwave-safe bowl on High (100%) for 5 minutes. Stir, then microwave for 5 minutes more or until almost cooked. Drain.

2.Char-grill potato and corn for 5 minutes or until tender. Cook pork on barbecue flat plate for 5 minutes or until cooked. Pour combined syrup and mustard over pork. Turn pork to caramelise. Transfer to a plate. Cover with foil; rest pork for 5 minutes.

3.Transfer hot vegetables to a bowl. Add butter, parsley and chives. Toss to coat. Serve vegetables with pork.

Replace tarragon with fresh parsley. Don’t overcook pork or it will be tough. The syrup mixture caramelises very quickly, so wait until the end of cooking to pour over pork.
Note

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Ingredients

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