Welcome Food Tubers! Look where we are right now, Food Tube street. Jamie Oliver's stomping
ground right now. He's in there knocking up some grub and I'm out here doing a bit of
street food. I'm gonna be making a Chinese glazed pork fillet. I'm gonna make my own
roti's. You are spoilt rotten on this channel! Ok, first things first, I'm going to make
the little roti. All you need is a nice bit of flour. It's not the classic roti, it hasn't
got all the flavours in there, we're not using ground flour. It's just plain flour. And there's
probably about 100-150 grams in there, alright. Bit of salt. I'm only making one so I don't
need a big batch. Bit of oil. That's just gonna give it a nice bit of flavour, make
it stretch. Now make a little well. You wanna pop your water in. I haven't even got my hands
dirty yet! Look at that! The reason I'm doing roti's is, when I was a kid I grew up around
a lot of West Indian community. I used to go around my mates house, his mum used to
give us a roti. We used to put it in our pocket, go and play football, have a little bit of
that so it's the first sort of street food that I ever had. Right, a little bit more
flour on there. Stretching! You gotta get the glutens working in there. We're not gonna
let it rise but I am gonna rest it 'cause I am bashing it up a little bit so it does
need a little rest. Roll it into a little ball. There you go. Put it back in the bowl,
put the Clingfilm on top, pop that to one side for when you're ready to roll it out
and use it. Now we're gonna make our beautiful glaze. You're gonna need a bit of sesame oil.
It's quite strong so not too much. Soy sauce. When you put the honey in can you see it's
going golden. So I'm gonna mix this up. Look, lovely, shiny, golden colour there. Let's
have a little taste. Oh that is fantastic. It's nice and gooey so it's gonna stick to
the loin. Now for the pork. We're using a fillet. Let's have a little look inside.
When there's no fat there's no flavour. So DJ BBQ suggested to me to marinade it really
well and maybe cut it quite thin so it cooks really quickly. Beautiful! Got a nice marinade
going on here. Smells good, it's really sticky, really moist, really sweet. I'm gonna put
some sesame seeds on there now. Alright, lovely. Ok, so while the pork's making love to the
marinade over there we're gonna knock out the roti bread. Little bit of the old flour
down there just to be sociable. Oooh lovely. Here's our bread. Get him down there. Get
your rolling pin. Right, give it a pat down like that first and then lets just roll it
out as flat as you can. Very, very quick. We want it quite flat 'cause that's what a
roti is. It's a flat piece of bread. That's ready to go now straight on the BBQ. It should
only take like thirty seconds to a minute on each side. Beautiful! Give me something
to wooft it with guys. I'm gonna try and get this fire going. When those bubbles are coming
through and you can smell it as well, it's ready to go. Ooh boomshaka! Ok so that's ready!
Let's get the pork on while it's piping hot! The sesame seeds, they're gonna be nice and
nutty, right. Nice colour, look at that. Beautiful flavour. Can you see already that glaze, look
at it. It's really shiny. Beautiful man! Big shout going out to the DJ BBQski, I love you!
Please DJ can you go online and comment this one, it'll mean the world to me. Thanks mate.
That's done, it's ready. Still moist yeah?! I need a mop and bucket for that! That's how
moist it is right now. Now, Chinese glaze. We've got some lettuce. Let's get some nice
pickled veg. Really simple. I've just got these vegetables, put salt and sugar on them,
left them for five minutes. All the liquid come out. Squeezed out, bit of vinegar, done!
That's it! And then you're lovely pork. Beautiful! Sesame seeds. I'm in heaven. Lovely. I'm gonna
wrap it up, you don't want it dripping out all over your new trainers. Boom! The Chinese
glazed pork fillet in my two minute roti wrap. It's fantastic. If you like it please make
it. It's definitely worth it. It's really easy, you've seen me do it there. Really quick. Subscribe, leave your
comments and please, for crying out loud, try this dish.