Piri Piri Pork

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Piri Piri Pork

  • Servings: 4
  • Difficulty: Easy
  • Print

Support a small chef. Not these big chains… but support the people who are out there trying to do things right and working hard to do that.

Tom Douglas.

I am extremely lucky to live in Waterloo Region in Southwestern Ontario because we have a plethora of highly talented and innovative chefs  to choose from when it comes to our dining experiences.

This particular post has been inspired by just one of those chefs….. Chef Lance Edwards of Puddicombe House in New Hamburg Ontario. Now I don’t claim to be anywhere near the same caliber of cook that Chef Lance is however I do know my way around the kitchen and I do know how to read a recipe and adapt it to my needs and it was after reading chef’s post about Piri Piri Chicken that this particular dish came to fruition.

Thanks for the inspiration chef.

Here’s how we do this one.

Shopping list:

  • 4 Pork Butt chops
  • 1/3 cup Vegetable oil
  • 1 teaspoon ground Cinnamon
  • 1 teaspoon ground Cardamon
  • 1 teaspoon ground Ginger
  • 2 1/2 teaspoons Paprika
  • 2 teaspoons Cayenne pepper
  • 2 1/2 teaspoons granulated Garlic
  • 2 1/2 teaspoons granulated Onion
  • 2 teaspoons Oregano

Putting it all together:

  1. Place the pork butt chops in a large zip lock bag and set aside.
  2. Mix the remaining ingredients in a non reactive bowl until well incorporated.
  3. Pour the marinade into the bag with the chops, coat evenly, and refrigerate for about 40 minutes.
  4. Heat your grill to 375° and grill the chops for approximately 10 minutes per side depending on the thickness of your chops.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                          Bon Appetit


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