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Peking Pork Rolls

Barbecue.Master's picture
  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)
For marinade
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Sherry 2 Tablespoon
  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.
Discard 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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1074 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 4.6 g22.8%

Trans Fat 0.1 g

Cholesterol 149.2 mg49.7%

Sodium 6154.2 mg256.4%

Total Carbohydrates 158 g52.5%

Dietary Fiber 3.3 g13%

Sugars 33 g

Protein 70 g140.4%

Vitamin A 163.3% Vitamin C 92.7%

Calcium 30.4% Iron 68.7%

*Based on a 2000 Calorie diet

Peking Pork Rolls Recipe