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Grill recipe: Marinated pork ripples on a needle

Deni

Without marinating, there is no barbecue, experts say, and we give them the truth – a couple of hours in a sweet spicy sauce can work wonders with meat. And if you try the 'wavy' variant on the needle instead of the traditional steak, success will be guaranteed.Ne

ed:

Hoisi

n

sauce is also called Chinese barbecue sauce. It is a very dense aromatic sauce made from a mixture of fermented soybeans, garlic, vinegar, chilli and sweetener, which is used in the preparation of Asian dishes and as a marinade for meat. If you can't get it in the store, make a homemade substitute: smooth 4 tablespoons of soy sauce, 4 tablespoons of bean paste, 2 tablespoons of molasses or honey, a quarter teaspoon of dried garlic and black pepper, a teaspoon of chilli sauce and 2 teaspoons of rice vinegar and sesame oil.

For 4 servings:
1/2 cup Hoisin sauce
2 tbsp plum sauce
2 cloves of spreaded garlic
750 g roast pork – longitudinal thin slices

Attachments:
2 spring onions, 1 smaller fresh cucumber,
200g Hellmann's Samba Sauce

How

to do it:
1. Mix both sauces with wiped garlic, add strips of meat and leave to marinate for at least 3 hours (or preferably overnight).

2. Soak the meat with 12 needles or water-soaked skewers. Grill on both sides.

3. Cut the onion and half-cucumber diagonally into long strips (without seeds). Serve the meat needles with onion, cucumber and Samba sauce.

 

Photo: Hellmann's Archive