makes
6
prep
15 minutes
cook
1:05 hour
difficulty
Mid
makes
6
serves
preparation
15
minutes
cooking
1:05
hour
difficulty
Mid
level
Ingredients
- 2 smoke pouches with a combination of wet (soaked in water for 15 min) and dry chips
- 2 cups ground pork
- 1 cup ground beef
- 1 tbsp ginger, fresh grated
- 2 tbsp onion, diced
- 1 tbsp garlic, fresh, grated
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1 tsp symbol olek
- 1 egg
- 1 tsp dark soy
- ½ tsp salt
- 6 lotus leaf buns
Hoisin BBQ sauce
- ½ cup hoisin
- 1/3 cup ketchup
- 1 tbsp sugar
- 1 tbsp garlic
Szechuan Mayo
- ½ cup + 1/3 cup mayonnaise
- 1 tbsp lime juice, fresh
- 1 tsp garlic, grated
- ½ tsp Szechuan pepper
- ¼ tsp salt
Asian Slaw
- 1 tsp ginger, fresh, grated
- ½ tsp garlic fresh grated
- 1 tsp honey
- ¼ cup rice wine vinegar
- ¼ cup sesame oil
- 3 tbsp mayonnaise
- ¼ tsp salt
- 2 cups cabbage mix or chopped cabbage
- 1/3 cup cilantro (coriander), chopped
Chilling time: 20 minutes or up to 4 hours.
Instructions
- Combine all of the meatloaf ingredients together in a non-reactive bowl and with clean or gloved hands, mix together until just combined. Do not over mix. Shape into a log and place onto a large sheet of plastic wrap. Wrap the plastic around the meatloaf and place in the fridge for 20 minutes up to 4 hours.
- To make the BBQ sauce, combine the ingredients together in a bowl. Set aside until ready to use. To make the mayonnaise, combine the ingredients, cover and place in fridge until ready to use.
- To make the slaw, combine all of the ingredients except the cabbage and coriander and stir well to combine. Set aside until ready to serve, at which time add the cabbage and cilantro and stir to combine.
- Preheat the grill to high heat on one side and nothing on the other, to cook indirectly.
- Remove plastic wrap from the meatloaf. Place on a baking tray and drizzle with oil. Rub oil onto all sides of the meatloaf.
- Place the meatloaf onto the hot side of and char on each side, cooking for 3 minutes per side.
- Push the meatloaf to the cold side of the grill and place the smoke pouches onto the high heat side of the grill. Smoke the loaf for 15 to 20 minutes.
- Continue to cook the meatloaf, painting with the hoisin BBQ sauce every 10 minutes until it reaches an internal temperature of 71°C (160°F), approximately 40 minutes.
- Remove from the barbecue and re-apply BBQ sauce.
- Place the boa buns onto the indirect side of the grill to warm through.
- Add the cabbage and cilantro to the coleslaw dressing and toss to coat.
- Slice the meatloaf into slices and place onto bao buns. Top with coleslaw, more BBQ sauce and the mayonnaise. Serve and enjoy!
Note
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
