Peking Pork Rolls Recipe
Ingredients
| Pork tenderloin | 1/2 Pound | |
| Hoisin sauce | 1/4 Cup (16 tbs) | |
| 18-24 shallots, trimmed and peeled | ||
| 24 toothpicks, soaked in water for 1 hour | ||
| Chopped fresh coriander for garnish | ||
| MARINADE | ||
| Soy sauce | 1/3 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), sliced | |
| Brown sugar | 1 Tablespoon | |
| Sesame oil | 2 Teaspoon | |
| black pepper | 1 | |
Directions
Trim all fat off tenderloin and cut meat lengthwise into 18 to 24 wafer-thin slices.
Place pork slices in a shallow ceramic or glass dish.
Mix marinade ingredients.
Pour over pork slices and marinate at room temperature for 1 hour.
Remove pork from marinade.
Discard marinade.
Pat pork slices dry.
Brush each slice with Hoisin sauce and place 1 shallot in the center of each slice.
Roll pork around shallot and skewer with a toothpick.
Place skewered rolls on barbecue grill over medium-hot coals.
Cook 20 to 25 minutes, turning often, until evenly browned.
Garnish with chopped coriander.
Place pork slices in a shallow ceramic or glass dish.
Mix marinade ingredients.
Pour over pork slices and marinate at room temperature for 1 hour.
Remove pork from marinade.
Discard marinade.
Pat pork slices dry.
Brush each slice with Hoisin sauce and place 1 shallot in the center of each slice.
Roll pork around shallot and skewer with a toothpick.
Place skewered rolls on barbecue grill over medium-hot coals.
Cook 20 to 25 minutes, turning often, until evenly browned.
Garnish with chopped coriander.
Chef
