Hoisin and lemon grass pork

Готовим Meat Hoisin and lemon grass pork

Fire up the barbecue and make this tasty Asian-style pork.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Place the lemon grass, brown sugar, soy sauce, hoisin sauce and five spice in a small food processor and process until a smooth paste forms.
  2. Spread the paste over the pork fillet and place in a glass or ceramic dish. Cover and refrigerate overnight.
  3. Preheat a Weber, enclosed barbeque or oven to 180°C. Place the pork on the barbeque plate or in a foil tray and cook for 40-50 minutes or until just cooked through. Transfer to a plate and cover with foil for 10 minutes before slicing.
  4. Toss the cabbage, carrot, snow pea sprouts, capsicum and sesame seeds together. Serve with the sliced pork.

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3 lemon grass stalks, white part chopped
1/2 cup brown sugar
1 tbsp light soy sauce
1 tbsp hoisin sauce
1/2 tsp ground Chinese five spice
2 pork fillets
1/2 Chinese cabbage, shredded
2 carrots, peeled, cut into matchsticks
100g snow pea sprouts
1 red capsicum, halved, deseeded, thinly sliced
3 tbsp sesame seeds, toasted

Adv

Autors
Preparation time
15
Cooking time
50
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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