Winelands Pork

Roast Pork Fillets (WEBER)

  • 2 or 3 pork fillets to equal 1kg
  • Marinade:
  • 3ml red food colouring
  • 45ml water
  • 15ml soy sauce
  • 3ml fish paste
  • 30ml Hoisin sauce
  • 15ml sherry
  • 2cm piece ginger, grated
  • 2 cloves garlic, crushed
  • 15ml sesame seed oil
  • 1 – 2 star anise, broken

Place the marinade ingredients in a blender and whiz to combine. Place pork in a plastic bag and add marinade. Refrigerate overnight making sure that the meat is well covered.

Prepare an indirect fire and fit a foil drip pan between the coals. Arrange the meat on the grid above the drip pan and cover the kettle. Cook for 15 – 20 minutes. Remove the lid and place the fillets over the coals for a further 5 – 8 minutes, turning from time to time, until a good brown colour. Stand for at least 5 minutes before carving. Bring reserved marinade to the boil and serve with the sliced meat.