Barbequed Pork Loin with Asian slaw

Although this is not a typical Chinese New Year dish, it's easy to prepare and is what Nina Simonds calls a celebration of the creative "mixing and matching of native and Asian ingredients with Western and Eastern cooking techniques."

1-1/2 pounds center-cut pork fillets, or beef sirloin, trimmed of fat and gristle

For the marinade, mix together:

1/2 cup hoisin sauce

3 tablespoons soy sauce

2-1/2 tablespoons ketchup

1-1/2 tablespoons minced garlic

SERVE WITH:

18 6-inch flour tortillas, brushed lightly with toasted sesame oil, folded into quarters, and steamed for 10 minutes.

In a large bowl, mix together the pork (or beef), and marinade. Cover; refrigerate 2 hours.

Preheat the oven to 350 degrees F. or prepare a hot fire for grilling.

If baking the meat, arrange it in a pan lined with aluminum foil and roast until cooked through, 30 to 45 minutes. If grilling, place the grill rack 3 inches above the coals, arrange the meat on the rack, and grill until cooked through, 7 to 8 minutes per side (add 1 more minute per side for thicker cuts). Let the meat cool slightly.

Cut the pork or beef against the grain into thin slices. Place some of the meat in the center of a tortilla, spoon some of the slaw on top, roll up, and eat with your fingers.

Serves 6.

Asian slaw

You can substitute other types of Western and Chinese cabbage for Napa. Serve.

1 head Napa cabbage (about 1-1/2 pounds), washed

1 tablespoon canola or corn oil

1 teaspoon crushed red pepper flakes

2-1/2 tablespoons peeled and minced fresh ginger

1 medium-size red bell pepper, cored, seeded, and cut into 1/4-inch dice

2 medium-size carrots, grated (about 1-1/2 cups)

For the hot-and-sour dressing, mix together:

3 tablespoons soy sauce

1/2 teaspoon salt

2 tablespoons sugar

2-1/2 tablespoons Chinese black vinegar or Worcestershire sauce

Cut the cabbage leaves crosswise into julienne strips about 1/2 inch wide, separating the stem sections from the leafy sections.

Heat a wok or a large heavy skillet over high heat until very hot. Add the oil. Add the crushed red pepper and minced ginger and stir-fry for about 15 seconds. Add the red pepper dice and stir-fry for about 30 seconds, then add the stem sections of the cabbage and the grated carrots, toss lightly, and cook for a minute. Add the leafy sections, toss lightly, and pour on the dressing. Continue tossing lightly to coat and cook for about 30 seconds. Serve warm, at room temperature, or chilled. Refrigerated, this will keep in a tightly covered container for up to a week.

(c) Copyright 2000. The Christian Science Publishing Society