Asian grilled roast pork

Asian grilled roast pork

Total: 13 hr 45 min. | Active: 45 min.
Nutritional value / people: 971 kcal
, Fat: 60 g
, Carbohydrate: 53 g
, Protein: 55 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Marinate the meat

170 g tamarind paste or hoisin sauce
1 dl soy sauce
¾ dl sesame oil
3 tbsp coarse cane sugar
2 sticks lemongrass, finely chopped
2 garlic cloves, pressed
2 red chillies, deseeded, finely chopped
1 ½ tbsp ginger, finely grated
½ tsp ground cardamom
½ tsp ground coriander seeds
1 kg roast pork (e.g. neck)


300 g pak choi, quartered lengthwise
250 g green asparagus, halved lengthwise
2 tbsp sesame oil

Charcoal/gas/electric grill

½ tsp salt

Rice noodles

125 g rice vermicelli
water, boiling
½ bunch coriander, leaves torn off
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How it's done

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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.


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.

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