Ever since I baked coconut bread, my first Bill Granger recipe, a few months ago, I've enjoyed trying quite a few of his recipes and was lucky enough to dine at his restaurant Bills a few weeks ago. My latest 'Bill' dinner was his Barbecued pork fillet with Vietnamese caramel sauce which I found in this month's Delicious magazine. It was a really simple, tasty mid-week dinner but it's also fancy enough to serve at a dinner party or weekend lunch.
Start by making the sugar syrup. Place the brown and caster sugar in a small saucepan and add two tablespoons of water. Cook it over low heat, stirring until the sugars have dissolved then increase the heat to a medium heat and cook it a little more until it reduces. Don't forget to keep stirring. It should take about two minutes to reduce. Set the pot aside to cool.
Mix the rest of the glaze ingredients together in a jug and when the sugar syrup has cooled, add it to the jug.
To marinate the pork, mix the ingredients all together in a shallow dish or small bowl. The recipe recommends cutting the fillet in half first to make it easier to handle. Cover the bowl and refrigerate it for 10 minutes while you heat up the barbeque.
Cook the pork on the barbeque turning it every few minutes so each side gets those glorious grill lines. It took about 14 minutes to gook through. I had some corn cobs wrapped in aluminum foil cooking away on the grill too.
Rest the pork on a plate for 5 minutes after you take it off the barbeque.
Slice the pork up and pour the glaze over the top. Serve it with whatever you like. I served mine with grilled corn, purple carrots (my first purple carrots - delicious!) and potatoes. Enjoy!
Recipe
Ingredients
- 1 large pork fillet at least 600g/1.5 lbs
- 1 tablespoon fish sauce
- 1 teaspoon caster superfine sugar
- 2 garlic cloves crushed
For the glaze
- 2 tablespoon brown sugar
- 2 tablespoon caster superfine sugar
- 2 tablespoon olive oil
- 1 ½ tablespoon fish sauce
- 1 ½ tablespoon lime juice
- 1 long chili thinly sliced
Instructions
- To make the sauce, combine the sugars and 2 tablespoons of water in a small saucepan. Cook over low heat, stirring until the sugars have dissolved. Up the heat to medium and continue to cook until the sauce reduces (about 2 minutes).
- Remove the sauce from the heat and transfer it to a jug to cool.
- When cooled, add the oil, fish sauce, lime juice and chili and mix it through.
- To prepare the marinade for the pork, mix together the fish sauce, sugar and garlic in a bowl then add the pork fillet to the bowl and toss it around until it is coated. It's easier to cut the fillet in half first. Cover the bowl and refrigerate it for 10 minutes while the barbecue heats.
- Cook the pork on the barbecue turning so that each side gets nice char lines. It should take 12-16 minutes to be cooked through.
- Leave the pork to rest on a chopping board for 5 minutes and then slice it up.
- Place the pork slices on a serving platter and dress with the caramel sauce.
Nic@diningwithastud says
Ooh I love Bills recipes. This looks awesome Claire well done its cooked perfectly!
Claire says
I can't take all the credit for the cooking... the man was in charge of the barbecue and I hate to admit that it was pretty perfect!
The Café Sucré Farine says
Wow, I haven't gotten my new delicious magazine yet - this looks just wonderful! Such a unique, fabulous sounding recipe!
Claire says
This month's has a crumbed calamari roll on the cover that looks amazing! Now I need to get over my fear of deep frying.
Lorraine @ Not Quite Nigella says
That looks really delicious! I love bbq'd meat :) And your corn holders are just adorable too! May I ask where you got them from? :)
Claire says
Me too and even more with our new Weber Q. Oh thank you. I can't remember where I bought them but I just did a quick google and there are quite a few on eBay if you search for 'corn holders'.
David says
Claire,
That looks great - nice and simple too. I've just got back from a week in Cambodia and Vietnam so am really into Vietnamese food at the moment. Will have to give this a try.
Cheers,
David
Claire says
Oh how lovely. I bet you had some amazing food over there!