Friday’s dinner was a casual affair. We started with my favourite summer drink then peeled our own prawns and then I dragged everyone up onto the roof terrace as I turned on the barbecue.
I had put some pork shoulder steaks in a homemade chipotle marinade two days before so they were nice and tender and full of flavour. The smoky barbecue also added lots of flavour of course, and the meat was really truly delicious.
The trimmings were just as rustic; barbecued corn on the cob (with butter and Halen Mon spicy salt), potato wedges, slaw and aioli. It was so nice to just dig into all the food and stuff ourselves. We were so full in fact, that I had to make us a simpler pudding!
Chipotle marinade for pork, enough for about 1 kg meat
800g-1kg pork shoulder steaks
4 tsp chipotle paste
2 tbsp ketchup
3 tbsp sweet chilli sauce
1 tbsp soy sauce
4-5 tbsp mild oil
salt, black pepper
Mix all the ingredients, season with salt and pepper. Brush the marinade onto the meat on both sides. Place the meat in a dish or strong ziplock bag and pour the remaining marinade over the meat. Let it marinate in the fridge for at least 24 hours (if possible) and turn the meat at least once.
Take out the meat from the fridge at least an hour before cooking so it can reach room temperature before grilling.