Rum Marinated BBQ Pork Fillet

Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:

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Rum is a great way marinade for Pork, and amazing when cooked on a BBQ.



  • 1 Pork Fillet
  • 2 Cloves Garlic – minced or crushed
  • 3 Tbsp Dark Rum
  • 2 Tbsp Fish Sauce
  • 2 Lemons – Juiced and zest of one Lemon
  • 2 Inch Piece of Ginger – grated
  • 1 Red Chilli – Diced




  1. Take all the marinade ingredients and whisk them together, pop the marinade into a small pan and heat until the sugar is dissolved and the marinade thickens a bit.
  2. Cool the marinade, pop into a shallow bowl and add in the Pork Fillet. Turn the fillet to cover in the marinade. Then put in the fridge for 4 hours, or overnight if possible.
  3. Light your BBQ and while the coal heat up allow the Pork to come to room temperature. Take the Pork out, but reserve the marinade for basting.
  4. When the BBQ is hot, sear the Pork Fillet on all sides. Then move the coals so they form a circle and put the Fillet on the rack above the empty centre of the ring of coals. Pop the lid on and cook the Pork for 25 minutes. The heat from the coals will rise and cook the Pork beautifully without burning the outside.
  5. Set a timer for every five minutes, and brush the marinade onto the Pork. After 25 minutes check using a meat thermometer that the Pork is properly cooked – you are looking for an internal temperature of 75°C, or 165°F.
  6. We serve with BBQ sweet corn, which is delicious and simple. Just pop the corn onto the BBQ five minutes before you put the Pork on. Turn every time you turn the Pork. The corn will steam in its husk and be amazing.
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