for 4 person

Marinate the meat

170 g	tamarind paste or hoisin sauce
1 dl	soy sauce
¾ dl	sesame oil
3 tbsp	coarse cane sugar
2 stick	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)

Vegetables

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

How it's done

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.

Vegetables

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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