- Dish Type BBQ Or Grill
- Occasion Sunday Lunch
- Cut Scotch
- Serves 6
- Prep Time 15 mins
- Cook Time 1 hr 10 mins
Ingredients
- ⅓ cup Hoisin sauce
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 2 tbsp Lemon juice
- 2 Long red chilli, finely chopped
- 2 cloves Garlic, crushed
- 2 tsp Finely grated fresh ginger
- 3 Star anise
- 1 ½ tbps Sesame oil
- 1.2kg Pork scotch roast
- 2 bunches Broccolini
- 3 Baby bok choy, halved lengthway
Directions
Step 1
Combine the sauces, lemon juice, chilli, garlic, ginger, star anise, 2 teaspoons of the sesame oil and ½ cup water in a small saucepan over high heat. Bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 5 mins or until thickened slightly. Cool.
Step 2
Preheat a hooded barbecue on medium heat. Using a sharp knife, remove and discard the rind from the pork. Rub remaining oil all over pork. Cook the pork on barbecue grill plate, turning, for 5 mins or until browned all over. Place pork in a disposable foil baking tray. Brush pork all over with half the sauce mixture. Pour ½ cup water into the dish.
Step 3
Place baking tray on the flat plate of the barbecue. Cook pork, with barbecue lid down, using indirect heat, for 50-55 mins or until pork is cooked through. Brush pork with some of the remaining sauce and turn twice during cooking. Transfer pork to a plate. Cover loosely with foil and leave to rest for 10 mins.
Step 4
Meanwhile, brush the vegetables with the remaining sesame oil. Cook over medium-high heat on barbecue grill plate, turning, for 3-4 mins or until lightly charred and tender. Reheat remaining sauce mixture. Slice pork thickly. Serve with the chargrilled vegetables and drizzled with the sauce.
TIP: To cook on the barbecue using indirect heat, turn half the burners on medium heat. Place the baking tray on the side of the barbecue not turned on. Cook with the barbecue hood down.
Pork scotch can be baked in the oven. Follow recipe to step 2, sear pork in a frying pan then bake in an oven preheated to 180°C for 1 hour or until cooked through.
SERVE WITH: Steamed jasmine rice, if desired.