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.
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