I had foolishly agreed to host a barbecue this Sunday, but as I peeled open my still-mascara’d eyes that morning, I realised I was far too hungover to fire up the barbecue and keep an eye on it all day. I rolled over and nudged my husband, and for once, he agreed with me. There’s nothing wrong with a lazy oven barbecue once in a while.
I sent him off to Ginger Pigs butchers by Victoria Park for a big joint of meat to feed the thousands that would shortly be cramming into our little garden. Whilst he was gone, I quickly got ready and made myself a whisky and ginger to sip in the sun to take the edge off. That fiery ginger little wonder inspired the following recipe.
- Pork joint
- 200ml whisky, preferably a bourbon or Jack Daniels
- 50ml shot of grated fresh ginger
- tbsp cayenne pepper
- tbsp salt
- tbsp pepper
- 3 cloves garlic
- 3 tbsp brown sugar
- 50ml olive oil
- 2 tbsp english mustard
- 25ml shot red wine vinegar
- Large red onion, chopped
- Preheat the oven to 180 degrees
- Place the pork shoulder into a large oven tray, and throw the other ingredients on top.
- Roast until cooked through, pouring the juices back over the pork joint every 1/2 hour.
- Serve in a bap, pouring the juices over the meat for extra flavour.
For the coleslaw:
- Fry pine nuts with no oil for 5 minutes, shaking the pan occasionally to turn.
- Add finely chopped or grated red cabbage, celery, carrot, apple and fresh ginger in a salad bowl with the pine nuts.
- Mix together with mayonnaise.