Yields4 ServingsPrep Time10 minsCook Time18 minsTotal Time28 mins
THE INGREDIENTS
SAUCE
½ cup char siu sauce
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon Chinese five spice
¼ teaspoon ground white pepper
1 kilogram pork scotch, cut into four long strips
2 tablespoons honey, warmed
8 small rolls, split in half
1 cucumber, julienned
2 spring onions, finely sliced
1 long red chilli, seeded, finely sliced
½ bunch coriander, stems cut off
Hot chili-garlic sauce, such as Sriracha
Kewpie mayonnaise
1
MARINATING TIME18 H
2
Place all the sauce ingredients into a microwave safe bowl. Heat the sauce until warmed through. Mix thoroughly and set aside to cool.
3
Set half the sauce aside. Place the remaining sauce in a large bowl and add the pork. Massage the sauce into the pork. Cover with cling film and return to the fridge. Leave the pork to marinate overnight.
4
Preheat your barbecue for 10 minutes for indirect cooking (refer to your included handbook for directions). Once the barbecue is preheated, leave on the high indirect cooking setting.
5
Cook the pork over indirect high heat, with the lid closed, for 8 minutes. Baste both sides of the pork with the remaining sauce and continue to cook for a further 8 minutes. Then baste the pork with the honey on both sides. Continue to cook the pork for another 2 minutes. Once the BBQ pork is cooked, remove from the barbecue. Leave to rest for a couple of minutes.
6
Thinly slice the pork and place in sliced bread rolls. Top with the cucumber, spring onions, chilli, coriander, Sriracha, and Kewpie.
Ingredients
THE INGREDIENTS
SAUCE
½ cup char siu sauce
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon Chinese five spice
¼ teaspoon ground white pepper
1 kilogram pork scotch, cut into four long strips
2 tablespoons honey, warmed
8 small rolls, split in half
1 cucumber, julienned
2 spring onions, finely sliced
1 long red chilli, seeded, finely sliced
½ bunch coriander, stems cut off
Hot chili-garlic sauce, such as Sriracha
Kewpie mayonnaise
Directions
1
MARINATING TIME18 H
2
Place all the sauce ingredients into a microwave safe bowl. Heat the sauce until warmed through. Mix thoroughly and set aside to cool.
3
Set half the sauce aside. Place the remaining sauce in a large bowl and add the pork. Massage the sauce into the pork. Cover with cling film and return to the fridge. Leave the pork to marinate overnight.
4
Preheat your barbecue for 10 minutes for indirect cooking (refer to your included handbook for directions). Once the barbecue is preheated, leave on the high indirect cooking setting.
5
Cook the pork over indirect high heat, with the lid closed, for 8 minutes. Baste both sides of the pork with the remaining sauce and continue to cook for a further 8 minutes. Then baste the pork with the honey on both sides. Continue to cook the pork for another 2 minutes. Once the BBQ pork is cooked, remove from the barbecue. Leave to rest for a couple of minutes.
6
Thinly slice the pork and place in sliced bread rolls. Top with the cucumber, spring onions, chilli, coriander, Sriracha, and Kewpie.
