Barbecued pork sandwiches with tomato relish

With just a few pantry staples and some fresh ingredients, you can create this exciting barbecued pork meal in a flash.

•    4 pork loin steaks
•    4 cloves garlic, crushed
•    2 tablespoons finely chopped thyme
•    1 tablespoon finely chopped flat-leaf parsley
•    1 lemon, juiced
•    60ml (1/4 cup) olive oil, plus extra, to brush
•    1 loaf ciabatta or Turkish bread, halved horizontally
•    1 cup rocket
•    1 small red onion, cut into rings

Tomato relish
•    2 tablespoons olive oil
•    1 red onion, finely chopped
•    1 clove garlic, crushed
•    4 vine-ripened tomatoes, roughly chopped
•    1 lemon, zested
•    60ml (1/4 cup) red wine vinegar
•    55g (1/4 cup) caster sugar
•    1/4 cup finely chopped basil
•    1 tablespoon finely chopped flat-leaf parsley

1.    Step 1
To marinate pork, combine pork, garlic, herbs, lemon juice and oil in a bowl. Season with salt and pepper. Set aside to marinate until needed.
Step 2
To make relish, heat oil in a saucepan over medium–high heat. Add onion and garlic, and cook, stirring occasionally, for 5 minutes or until onion is soft. Stir in tomatoes, lemon zest, vinegar, sugar and half the basil. Cook, stirring, for 25 minutes or until thickened. Stir in remaining basil, then spread relish over an oven tray and refrigerate for 20 minutes or until cool. Makes 2 cups.
Step 3
Preheat a greased barbecue or chargrill pan to high. Cook pork for 3 minutes each side or until cooked through. Rest for 5 minutes, then cut into slices.
Step 4
Brush cut sides of bread with extra oil. Cook, cut-side down, on barbecue for 30 seconds or until charred.
Step 5
Place bread base on a chopping board. Scatter with rocket and onion, top with pork, then spoon over relish. Finish with bread top. Cut into 4 sandwiches to serve.

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Tilly’s Farm has been raising pigs for over a decade. Currently we work with a network of smallholder pig farmers to deliver quality, nutritious pork at affordable prices to the local Ghanaian market

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