Char Sui Lettuce Rolls |
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Ingredients 2 x 450g/1lb varkensfilet 5cm/2in fresh gemberwortel, peeled 1 large teen knoflook, crushed 2tbsp Hoisinsaus 2tbsp donkere sojasaus 2tsp light zachte bruine suiker 1tsp vijfkruidenpoeder 2tbsp zonnebloemolie 4-6 drops rode kleurstof (optional) 2tbsp heldere honing To Serve: ½ komkommer 6 lente-uitjes, trimmed 1 large ijsbergsla, broken into leaves 12tbsp chinese pruimensaus |
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Bereiding"Char sui is the Chinese name for that infamous 'red' roast pork dish which you can get in almost every Chinese restaurant. Here I have served it carved into very thin slices, rolled up inside chrunchy spring onions and cucumber strips. You could either serve this up as a main course or it would make a lovely mid-course for about 6 people." Ainsley HarriottMethod 1. Trim any fat and membrane of the outside of the pork fillets. 2. Finely grate the ginger and squeeze out the juice into a shallow non-metalic dish. Stir in the rest of the marinade ingredients. 3. Add the pork fillets and turn them over in the mixture until they are really well coated. Cover and set aside for a least 2 hours. 4. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Cut into thin strips about 7.5cm/3in long. Halve the spring onions and cut lengthways into very thin shreds. Arrange on a serving plate in separate piles along with the lettuce leaves and a small bowl of the plum sauce. 5. Barbecue the pork fillets over a medium-hot coals for about 20 minutes, turning now and then and basting with the leftover marinade, until the juices run clear when the meat is pierced with a skewer. 6. Transfer the pork to a board, carve it into very thin slices and then pile it on to a warm serving plate. Instruct everyone to take a lettuce leaf and place a line of cucumber strips, shredded spring onion and sliced pork down the centre. Then spoon over a little plum sauce, roll the lettuce leaf up into a parcel and eat it! |
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