- Filet pork steak lengthwise to 3mm thickness. Tenderise each piece with a meat cleaver, both sides.
- Place fillets in a flat glass baking dish.
- In a bowl blend sesame oil, peanut oil, white wine, balsamic cream, lemon juice & zest, brown sugar, minced garlic, white pepper, onion powder, salt, fresh thyme, dried parsley & dried oregano. Blend well and pour over pork fillets.
- Flip fillets so all sides get completely covered with marinade.
- Cover with plastic wrap and store in fridge overnight.
- In a bowl whisk BBQ sauce, brown sugar, white wine, mustard, white pepper, salt, fresh thyme & basil. Blend well.
- Pour into a medium sauce pan, bring to near boiling, then lower to a simmer for about 10 minutes. Take off heat and set aside.
- In a medium sauté pan drizzle in olive oil. Add onion & cook on low heat.
Season with salt, pepper, onion powder. Cook for about 10 minutes. If the onions get too dry & start to crisp, add a little water to the pan & let onions steam a bit.
- When cooked, add butter & cook for an additional minute. Take off heat & set aside.
- Take fillets out of dish and place on a cutting board. Take a slice of bacon, cut in half and cover top of pork fillet, fitting bacon within the shape of the steak so it doesn't overhang. Overhang makes it difficult to roll up.
- Place some of the caramelized onions on top of the bacon, followed by some pickled eggplant, then some fresh green onion bits.
- Starting at the end closest to you, use your fingers to hold in the filling and tightly roll the pork fillet until it is fully rolled.
- Place the roll on a BBQ roasting basket seam side down.
- If you do not have a BBQ basket with a lid, use a tooth pick to seal the seam and hold it together. Repeat until all fillets are rolled.
- Heat up barbecue to about 450° F.
- Take basket of pork rolls and place on grill.
- If you don't have the basket, place rolls close together on the grill turning them often so they don't burn.
- In the basket, cook for about 5 minutes a side or until they char a bit.
- Turn one side of the BBQ to low.
- Brush glaze over the rolls.Turn over to the other side & repeat.
- Keep glazing the rolls until all the mixture is used up.
- Turn BBQ off & let rolls rest for about 3 minutes. Total cooking time is about 40 minutes from start to finish.
- Add your favourite veggies. We love coleslaw and grilled corn pin wheels.
- Work perfectly as appetisers too, if you cut them in half.