Cooking Asian-Style Pork Loin on a Remote Island
Thank-you for watching my video. This recipe was inspired in part by my 37 trips to Malaysia throughout my working career where I had the opportunity to enjoy foods that I may have never had the opportunity had it not been for my many trips. Throughout those trips, I was able to gather some insights into a few recipes that I am now sharing (this one with some Canadian flare) through my YouTube channel. I hope you’ll give it a try. Enjoy and take care.
Ingredients (Serving size = 4):
Centre Cut Pork Loin – 3 – 4 lbs
Bacon, thick cut – 10 slices
Smoked Gouda Cheese (shredded) – 1 Cup (or mozzarella can be substituted for a milder flavor)
½ cup hoisin sauce (Asian BBQ sauce)
¼ cup of soy sauce
2 tbsp of Maple Syrup (Canadian Fusion)
1 tbsp of sesame oil
3 cloves of minced garlic
1 tbsp of fresh minced ginger
1 tsp Chinese 5 spice powder
Steps:
1.Butterfly the centre cut pork loin (use a meat hammer to achieve a thickness of ½ to ¾ of an inch.
2. Wisk all the marinade ingredients in a suitably sized bowl.
3. Let the butterflied pork loin marinate in a large sized Ziplock bag for 4 hours.
4. Create a bacon weave on plastic wrap and lay the marinated pork loin on the bacon. Spread the grated cheese on top of the pork loin evenly to about ½ to 1 inch from the edges.
5. Roll the pork loin into a log and secure with butchers’ twine (and toothpicks if needed).
6. Set the grill temperature to 350F (scissors may or may not be needed) using one or 2 of the grill burners and set the pork loin on the indirect heat side of the grill for about 45 minutes (in the video, it took about 1 hour – time will vary based on the diameter of the pork loin roll)
7. Move the pork loin onto the direct heat portion of the grill and apply additional hoisin sauce and grill for an additional 15 minutes to set the sauce and crisp the bacon (internal temperature of the pork loin roll should be 155F).
8. Remove from the grill and allow it to rest, wrapped in foil, for 10 to 15 minutes.
9. Slice and enjoy.
Ingredients (Serving size = 4):
Centre Cut Pork Loin – 3 – 4 lbs
Bacon, thick cut – 10 slices
Smoked Gouda Cheese (shredded) – 1 Cup (or mozzarella can be substituted for a milder flavor)
½ cup hoisin sauce (Asian BBQ sauce)
¼ cup of soy sauce
2 tbsp of Maple Syrup (Canadian Fusion)
1 tbsp of sesame oil
3 cloves of minced garlic
1 tbsp of fresh minced ginger
1 tsp Chinese 5 spice powder
Steps:
1.Butterfly the centre cut pork loin (use a meat hammer to achieve a thickness of ½ to ¾ of an inch.
2. Wisk all the marinade ingredients in a suitably sized bowl.
3. Let the butterflied pork loin marinate in a large sized Ziplock bag for 4 hours.
4. Create a bacon weave on plastic wrap and lay the marinated pork loin on the bacon. Spread the grated cheese on top of the pork loin evenly to about ½ to 1 inch from the edges.
5. Roll the pork loin into a log and secure with butchers’ twine (and toothpicks if needed).
6. Set the grill temperature to 350F (scissors may or may not be needed) using one or 2 of the grill burners and set the pork loin on the indirect heat side of the grill for about 45 minutes (in the video, it took about 1 hour – time will vary based on the diameter of the pork loin roll)
7. Move the pork loin onto the direct heat portion of the grill and apply additional hoisin sauce and grill for an additional 15 minutes to set the sauce and crisp the bacon (internal temperature of the pork loin roll should be 155F).
8. Remove from the grill and allow it to rest, wrapped in foil, for 10 to 15 minutes.
9. Slice and enjoy.
k play/pause · j/l ±10 s · m mute · f fullscreen · t theatre · shift+n next