EASY CARVE HOISIN PORK ROLL
WITH ASIAN CUCUMBER SALAD
6
20 MINS
90 MINS
Tools Required:
Grillman Aluminium Drip Tray
Grillman Enamel Roasting Tray
Grillman Reversible Rib Roast Rack
INGREDIENTS
2 kg Pork leg roast
¾ cup hoisin sauce
3 cloves garlic, finely grated
2 tablespoons ginger, finely grated
1 chilli, finely chopped
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
CUCUMBER SALAD
3 Lebanese cucumbers, cut into ½ cm rounds
2 spring onions, finely chopped
2 tablespoons coriander, roughly chopped
½ bird’s eye chilli finely sliced
1 ½ tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons sesame oil
½ teaspoon sugar
big pinch salt
1 teaspoon toasted sesame seeds
METHOD
- Combine hoisin sauce, garlic, ginger, chilli, rice wine vinegar, soy sauce and sesame oil in a bowl and mix. Rub all over with the sauce, reserving 2 tablespoons of sauce for basting. Use a Grillman Aluminium Drip Tray when marinating for easy clean up afterwards.
- Heat BBQ to a high heat around 250°C. Place pork into Grillman Enamel Roasting Tray with Grillman Reversible Rib Roast Rack.
- Cook on high for 20 minutes then reduce heat and cook on 160°C for a further 50 – 60 minutes or until cooked through, basting with remaining sauce halfway through. Increase heat to 250°C for the last 5 minutes.
- To prepare Cucumber Salad, place cucumber, spring onions, coriander and chilli in a bowl. In a separate bowl place rice wine vinegar, vegetable oil, sesame oil, sugar and salt and whisk together. Toss dressing through salad and sprinkle with sesame seeds.