BBQ Percy Pig Pork Loin Steaks

Wednesday, 30 May 2018
What better match for the BBQ? Juicy tender pork loin steaks topped with sticky caramelised Marks & Spencer Percy Pigs. Think gammon steak and pineapple - only better! This little piggy went to the barbecue...



I have a feeling that this might be a Marmite recipe. As in you will either love it or hate it. Certainly when I shared it as a work in progress on twitter and instagram the reaction ranged from 'Omggggg so clever' to 'was this a dare?'
Personally I think it's a work of genius but I'm prepared to accept that not everyone might see it like that. In my mind surely there is no better culinary match than Pork and Percy Pig. Pop down to your local butcher for some quality pork and M&S for the iconic gummy sweets and give it a try! Think gammon steak and pineapple - only better. 



My teenage son is the BBQ guru of the Foodie Quine household so he was very much in charge of the cooking of this dish - I was just the creative genius behind it all and of course as always will take all the glory on social media ;-) We cooked these on a Weber BBQ with Oxford Charcoal Company charcoal and Weber Apple Wood Chips soaked in apple juice. The pork loins were very briefly seared on both sides over direct heat before being transferred to indirect until they reached the magic internal temperature of 71 In addition to being topped with Percy, they were also sprayed with apple juice whilst cooking.

Pork + Apple + Percy Pig = Porcine Heaven!


BBQ Percy Pig Pork Loin Steaks

4 Pork Loin Steaks (we used Mossies Pork)
Smoked Paprika
Salt & Pepper
Apple Juice
Apple Wood Chips
8 Percy Pigs (the remainder of the packet are chefs perks)

Soak the apple wood chips in a 50:50 mix of apple juice and water for at least 30 minutes.
Pre-light charcoal with a chimney starter.
Tip all of the lit charcoal into one side of the barbecue.
Squeeze the wood chips to remove excess moisture and sprinkle on top of the charcoal. 
Allow the grill to come up to temperature.
Meanwhile rub the pork loin steaks with salt, pepper and smoked paprika and pour some apple juice into a spray bottle.
Sear the pork on the BBQ for 1-2 minutes (or until they release naturally) on each side over direct heat with the lid closed.
Move to indirect heat to continue cooking.
Place two Percy Pigs on the top of each pork loin steak.
Continue to cook with the lid closed until an internal temperature of 71 is reached, spraying occasionally with the apple juice. 
Keep an eye on the Percy's to make sure they don't slide off!


To cook on a gas BBQ...
The soaked wood chips can be used in a barbecue smoker box or placed in a pouch of tinfoil with holes stabbed in it. 
Sear the pork initially directly over a high flame then move off the heat to an adjacent switched off burner whilst keeping the original burner switched on. 
Keep the lid closed throughout the cooking process.



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www.foodiequine.co.uk BBQ Percy Pig Pork Loin Steaks What better match for the BBQ? Juicy tender pork loin steaks topped with sticky caramelised Marks & Spencer Percy Pigs. Think gammon steak and pineapple - only better! This little piggy went to the barbecue...

5 comments

  1. Percy pigs on pork steaks? Please tell me this post was actually scheduled for April 1st? I can just imagine my grandchildren's tears when they saw what was happening.

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    Replies
    1. Absolutely not a joke! Why would your grandkids cry? Would they not be eating Percy anyway whether or not he was on top of a pork chop?!

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  2. Ooh what a unique idea. I get what you're saying about gammon and pineapple so I can imagine this being tasty. I thought the percy pigs would melt a bit more to be honest! I love pork and love the apple elements to your recipe.

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    Replies
    1. They still pretty much kept their piggy shape but some did have a tendency to try and slide off!

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  3. Oh my, you have properly surpassed yourself this time. This recipe is properly BONKERS - but in a good way. I really want to try it!! Eb x

    ReplyDelete

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