Hoisin Pork Roll
Adapted from a cookbook bought in British Columbia, Canada
- 500g pork roll
- 1 large yellow sweet onion, chopping into chunks
- 1 tbsp minced garlic
- 5 tbsp hoisin sauce
- 2 tbsp light soysauce
- ½ tsp chilli flakes
- Mix all marinade ingredients together in a oven-proof casserole dish big enough for marinade to cover pork roll. Put overnight in fridge.
- Preheat oven at 160C. Put onion chunks on a roasting tin and sprinkle some oil or baking butter. Put marinated pork on top of onions, cover with aluminium foil and bake pork in preheated oven for 1.45 hours. Save marinade to make into gravy.
- Remove pork from oven and rest before slicing into pieces.
While resting pork roll, you can make:
adapted from British Cooking Cookbook, England
- 1 egg
- 115g plain flour
- 300ml milk
- a pinch of salt
- Whisk egg and flour, gradually add in a little milk to blend.
- Whisk in rest of milk for a smooth batter.
- Add in a pinch of salt and leave for 10-20mins.
- Meanwhile, preheat oven to 190C.
- Pour very little oil in base of 12 mini muffin tins and heat for abt 5 mins in oven.
- Pour batter in tins and cook for 20 mins till risen and browned.
(1st time making this and it’s good!!)
- It can be a ricebowl each of mixed grated carrots with potatoes, onions or sweet potatoes. Add 1 tomato (chopped), 1 tsp minced garlic, some salt and ground pepper and some oil or butter.
Put all in a oven-proof casserole dish, cover with aluminium foil and bake in oven for abt 20 mins till cooked.
Sorry, no photos. It smelled and looked so delicious, that we ate and didn’t think about taking photos. 🙂
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