Hoi-Sint Rollade
This Hoi-Sint roast brings together the elegance of the Boretti outdoor kitchen with the deep, aromatic flavors of Asian cuisine. The tender pork is given a powerful rub of smokey salt and five spices, then seared on the Terzo barbecue to a golden brown crust. The Hoi-Sint sauce makes the whole thing irresistible. The fresh cucumber salad with chili, sushi vinegar and toasted sesame seeds provides the perfect counterpoint.
View recipeFOR 4 PERSONS
Time: 60 min
Difficulty: medium
Ingredients
Rollades
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600 g pork fillet
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2 tbsp Smokey Salt
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4 tbsp Five Spices
- Butcher’s Rope
Hi-Sint sauce
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8 tbsp hoisin sauce
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2 tbsp oyster sauce
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½ tsp five spices
Cucumber salad
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8 mini cucumbers, sliced diagonally
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4 tbsp chili sauce
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1 tbsp sushi vinegar (or table vinegar)
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1 tbsp mirin (or honey)
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1 tbsp. toasted sesame seeds
1. Preparation
Bring the barbecue to 175-200°C.
Cut the pork fillet in half lengthwise and form into two evenly sized rolls. Tie them up tightly with butcher’s twine.
2. Season the meat
Rub the rolls generously with Smokey Salt, followed by theFive Spices. Let soak while the barbecue comes to temperature.
3. Cucumber salad
Mix the chili sauce, sushi vinegar, mirin and sesame seeds. Lightly spoon in the cucumber slices and refrigerate until serving.
4. Prepare the Hoi-Sint sauce.
Stir in hoisin sauce, oyster sauce and five spices until smooth and glossy.
5. Grilling and serving
Place the rolls on the grill and sear all around until golden brown. Allow ±3 minutes per side, turning frequently.
Does the flame get too high? Then temporarily close the lid and air regulators.
Continue to turn the meat every three minutes for 15-20 minutes.
Aim for a core temperature of 58-65°C – pink to medium.
Let the rolls rest for 5 minutes. Then cut into elegant slices.
Serve with the Hoi-Sint sauce and the fresh cucumber salad.
