Instructions
- Place all the sauce ingredients into a microwave safe bowl. Heat the sauce until warmed through. Mix thoroughly and set aside to cool.
- Set half the sauce aside. Place the remaining sauce in a large bowl and add the pork. Massage the sauce into the pork. Cover with cling film and return to the fridge. Leave the pork to marinate overnight.
- Preheat your barbecue for 10 minutes for indirect cooking (refer to your included handbook for directions). Once the barbecue is preheated, leave on the high indirect cooking setting.
- Cook the pork over indirect high heat, with the lid closed, for 8 minutes. Baste both sides of the pork with the remaining sauce and continue to cook for a further 8 minutes. Then baste the pork with the honey on both sides. Continue to cook the pork for another 2 minutes. Once the BBQ pork is cooked, remove from the barbecue. Leave to rest for a couple of minutes.
- Cook the pork over high heat, with the lid closed, for 8 minutes. Baste both sides of the pork with the remaining sauce and continue to cook for a further 8 minutes. Then baste the pork with the honey on both sides. Continue to cook the pork for another 2 minutes. Once the BBQ pork is cooked, remove from the barbecue. Leave to rest for a couple of minutes.
- Thinly slice the pork and place in sliced bread rolls. Top with the cucumber, spring onions, chilli, coriander, Sriracha, and Kewpie.
Sauce
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