For the Marinade:
2x 1lb pork fillets
2 inches fresh ginger, peeled and grated
2 garlic cloves, crushed
2 tbsp Hoisin sauce
2 tbsp dark soy sauce
1 tsp sugar
1 tsp Chinese five spice
2 tbsp sunflower or canola oil
4-6 drops red food coloring (optional but does make it look nice!)
2 tbsp clear honey
To Serve:
1/2 cucumber
6 scallions, trimmed
1-2 Boston lettuces (dependent on size), broken into leaves
Chinese plum sauce
Trim any fat and membranes from the pork fillets. Stir all marinade ingredients together in a large bowl and add pork. Stir to coat well. Cover and set aside for 2 hours (although 15 mins will work, the longer the better).
Cut the cucumber in half lengthwise and scrape out seeds with a teaspoon. Cut crosswise to make three inch lengths, then slice finely lengthwise to make thin cucumber sticks. Halve the scallions and slice very finely lengthwise. Place cucumber, scallions and lettuce leaves on a plate (or in bowls) in separate piles.
Barbecue the pork over medium heat for 20 mins, turning to brown all sides. Transfer to a plate and slice thinly.
To eat, place some pork, scallions and cucumbers in a lettuce leaf and spoon over a little plum sauce. Roll up and tuck in!
Serves 6