Ketjap varkenskarbonades

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6 schouderkarbonades

Voor de marinade:
6 eetlepels ketjap manis
1-2 uitgeperste teentjes knoflook
1 eetlepel saté-marinade (Conimex)
1 theelepel zonnebloemolie
1 theelepel witte wijnazijn

Meng de ketjap met de knoflook, de saté-marinade, de olie en de
wijnazijn en marineer de schouderkarbonades hierin minstens 1 uur, waarbij
u ze nu en dan keert. Haal de karbonades uit de marinade (bewaar deze) en
leg ze op het rooster van de barbecue. Rooster het vlees ongeveer 10
minuten aan iedere kant of tot u het gaar genoeg vindt. Bestrijk het
gedurende het roosteren regelmatig met de ketjapmarinade.