Peking Pork Rolls
|Pork tenderloin||1⁄2 Pound|
|Hoisin sauce||1⁄4 Cup (4 tbs) (Available In Oriental Grocery Stores)|
|Shallots||24 , trimmed and peeled|
|Chopped fresh coriander||1 Tablespoon (For Garnish)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), sliced|
|Brown sugar||1 Tablespoon|
|Sesame oil||2 Teaspoon|
|Freshly ground black pepper||To Taste|
Trim all fat off tenderloin and cut meat lengthwise into 18 to 24 wafer-thin slices.
Place pork slices in a shallow ceramic or glass dish.
Mix marinade ingredients.
Pour over pork slices and marinate at room temperature for 1 hour.
Remove pork from marinade.
Pat pork slices dry.
Brush each slice with Hoisin sauce and place 1 shallot in the center of each slice.
Roll pork around shallot and skewer with a toothpick.
Place skewered rolls on barbecue grill over medium-hot coals.
Cook 20 to 25 minutes, turning often, until evenly browned.
Garnish with chopped coriander.