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Asian grilled roast pork
45 m active | 13 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 971
  • Fat about 60g
  • Carbohydrates about 53g
  • Protein about 55g
This is needed
This is needed for 4 people
Marinate the meat
  • 2 sticks lemongrass, finely chopped
  • 3 tbsp coarse cane sugar
  • 170 g tamarind paste or hoisin sauce
  • 1 dl soy sauce
  • 0.75 dl sesame oil
  • 2 garlic clove, pressed
  • 2 red chilli, deseeded, finely chopped
  • 1.5 tbsp ginger, finely grated
  • 0.5 tsp ground cardamom
  • 1 kg roast pork (e.g. neck)
  • 0.5 tsp ground coriander seeds
Vegetables
  • 300 g pak choi, quartered lengthwise
  • 250 g green asparagus, halved lengthwise
  • 2 tbsp sesame oil
Charcoal/gas/electric grill
  • 0.5 tsp salt
Rice noodles
  • water, boiling
  • 125 g rice vermicelli
  • 0.5 bunch coriander, leaves torn off
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And that's how it's done
And that's how it's done
Marinate the meat
Mix the tamarind paste with all the ingredients up to and including the coriander seeds. Brush the meat with one quarter of the marinade, cover and marinate in the fridge for approx. 12 hrs. Set aside the remaining marinade.
Vegetables
Brush the pak choi and asparagus with the oil, place on a grill tray.
Charcoal/gas/electric grill
Wipe the marinade off the meat and set aside, season the meat with salt. With the lid down, grill the meat over/on a low heat (approx. 160 °C for approx. 55 mins., turning occasionally, brush with the wiped-off marinade (core temperature should reach approx. 70 °C. Cover the meat and leave to rest for approx. 10 mins. Meanwhile, grill the vegetables over/on a medium heat for approx. 5 mins. on each side.
Rice noodles
Place the rice vermicelli in a bowl, pour over boiling water and leave to stand for approx. 5 mins. Heat the reserved marinade in a pan, cook for approx. 5 mins. Drain the rice vermicelli, mix with the marinade, scatter the coriander over the top. Carve the meat and serve it with the vegetables and the rice vermicelli.