You’ll remember this one!
4 x pork loin chops
200ml Dark rum
2 x tbsp Demerara sugar
1 x onion, sliced thickly
2 x small potatoes
Place the four loin chops into a flat bowl
Pour the rum into a wine glass and add the sugar.
Stir until dissolved.
Pour the rum mixture over the pork chops. Cover with cling film and leave overnight in a refrigerator.
On the day of cooking, remove the meat from the refrigerator and allow it to reach room temperature.
Put the rum marinade into a saucepan and bring to the boil. Reduce until it thickens.
Cut the loin chops lengthways, down the middle and then across, to produce 6 pieces.
Slice the onion thickly.
Cut the potato into quarters.
Load the kebab skewers ensuring that a piece of potato is put on first, followed by alternate pieces of pork and onion (pierce the meat through any fat where possible).
Put a second piece of potato as the last thing on the skewer. Gently push the two potatoes together so that the meat is gently squashed (this will prevent spinning on the skewer.
Baste the meat with the thickened rum marinade.
Cook the pork for 5 to 7 minutes (this will depend on the heat coming from your Rotigrill).
When cooked, discard the potatoes …..and enjoy the delicate flavour of pork with rum.
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