Scotch and dry butterflied pork

We may be at the beach, bach or just want to be in the backyard on Christmas Day. Fire up the barbecue and stay out of the kitchen as much as possible. My friend Drew from Freedom Farms invented this recipe for butterflied pork - it's a winner.

Ingredients

1	Scotch fillet (Main)
1 cup	Ginger ale, top up to cover pork
¼ cup	Soy sauce
1 tsp	Chinese five spice
1 clove	Garlic, crushed
1 tsp	Ginger, grated
1 Tbsp	Vegetable oil
1 tsp	Sesame oil

Directions

1. Combine all ingredients and pour over pork. Marinate for at least three hours.
2. Heat barbecue. Cook with cover down for 12 minutes each side. Rest the meat before slicing.
3. Serve with boiled new potatoes and a fresh green salad.