Ingredients
500g lean pork roast(shoulder, leg), sliced into (4-6) thick steaks
juice of 2 limes
zest of 1 lime, roughly chopped
1 inch ginger root, sliced thinly
1/4 cup palm sugar (you can substitute brown or golden sugar)
1/3 cup soy sauce
1/3 cup hoisin
3 cloves garlic, smashed
Preparation
Combine all ingerdients in a ziploc bag, seal and refrigerate for 12 to 24 hours.
Remove meat from marinade. Boil remaining marinade on the stove for a few minutes to cook it. Reserve the cooked marinade for brushing on the meat as it cooks.
Grill on a well heated barbeque, basting with cooked marinade, until pork is cooked through, about 140F on a meat thermometer.
