Pork Fillet Pig Choi
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, wok
Ingredients
• 1 pork fillet (approx. 800 g)
• 1 bunch of Thai basil (alternatively
Basil and 1 pinch of ground star anise)
• 2 pak choi, each halved
• 200 g wild mushrooms, halved
• 3 spring onions
• 3 garlic cloves, thinly sliced
• Wildfire BBQ Spring Onion Mayo
• Green Jalapeño Salt
• 3 tbsp Yama Teriyaki-Mirin sauce (Japanese Mirin soy sauce from the Asian shop, alternatively mix sweet, thick Teriyaki sauce with a little Mirin)
• 2 tbsp sweet chili sauce
• 100 g wasabi-coated peas, roughly crushed
• Peanut oil for woking
• 150 g Japanese Cha Soba Noodles
(Buckwheat noodles with green tea), prepared according to instructions
For the Wildfire BBQ Spring Onion Mayo:
• 200g mayonnaise
• 2 tablespoons butter
• 1 tbsp miso paste
• 2 tsp lemon juice
• a bit of salt
• 3 spring onions without green parts, the white part of the onion very finely chopped
For the jalapeño salt:
• 6 tbsp salt flakes
• 1 tbsp jalapeño powder
• 1 tbsp granulated garlic
• 2 tbsp parsley
• 1 tbsp coconut blossom sugar
Accessories are available in the FIRE&FOOD Shop!
preparation
➊ First, mix the ingredients for the jalapeño salt. For the spring onion mayo, sauté the onions in the butter, cook until soft, season with salt, deglaze with a dash of lemon juice and allow to cool. Then puree finely and pass through a fine sieve. Mix the pureed onion mixture with the mayo and the miso paste and season with the jalapeño salt.
➋ Trim the pork fillet and cut into 6 mm thick slices. Heat the wok on the grill and brush with peanut oil. Now sauté the garlic and place the pak choi on the cut sides of the wok and roast. Put the pork fillet in the middle of the wok with the garlic and turn it constantly with the wok spoon.
➌ After 3-4 minutes, turn the pak choi over and coat the cut surfaces with the jalapeño salt and spring onion mayo so that the spices and mayo run into the pak choi. Let the pak choi take on some color all over, remove from the wok and set aside.
➍ Now add the spring onions and wild mushrooms to the meat and cook for another 4 minutes, stirring and stirring. Add the mirin soy sauce and sweet chili sauce and stir again.
➎ After another 2-3 minutes, mix in the pre-cooked Cha Soba noodles, continue to roast everything, add the chopped pak choi and Thai basil, toss and sprinkle with the Wildfire BBQ spring onion mayo and the crushed wasabi peas, then serve with a little teriyaki mirin sauce.
Thomas BBQ tip: “The walls of the wok can be used like a fire plate for searing at high temperatures, like here with pak choi.”
R ecipe by Thomas Eriksson-Fröhlich
Thomas Eriksson is touring under the name “Flaming Pig BBQ”
Happily traveling all over Europe to share his knowledge about grilling and barbecue and to inspire people.
Recipe from FIRE&FOOD issue 02/2023
