Saturday, February 5, 2011

Char Siu Pork

Chinese Barbecue Pork
4 Pork Tenderloins

3/4 cup Hoisin sauce
1/2 cup Soy sauce
1/2 cup Rice wine or dry sherry
1/3 cup Honey
1 tablespoon Sugar
1 Tbs. minced garlic
1 Tbs. minced ginger.
2 tsp. Chinese 5-spice powder
For Marinade:
Put all ingredients (except pork J) in small sauce pan on low heat and simmer, covered, for 10 – 15 minutes, stirring occasionally. Strain through strainer to remove any solids and let cool. Reserve 1/4 cup for Glaze.
For Glaze:
1/4 cup Marinade
1/4 cup Honey
1/4 cup Hoisin sauce
Mix till well combined
Pierce tenderloins with a serving fork in several places to allow marinade to penetrate meat.
Place meat in sealable bag, pour marinade (minus 1/4 cup reserved for Glaze) over the meat, squeeze out as much air as possible and close. Place in refrigerator and marinade at least 8 hours or up to 2 days. Occasionally massage the meat to redistribute the marinade.
Preheat oven to 275°F.
Place a cooling rack over baking pan and pour in about 1/4” of water.
Place meat on oiled rack and roast, place in middle rack in preheated oven and roast for 20 minutes.
Turn the pork and reduce the temperature to 185°F and roast for another 15 minutes. Baste every 5 minutes or so.
Remove the pork and turn the broiler on high. Coat the pork with the Char Siu Glaze. Broil the meat for five minutes or till the glaze caramelizes. Remove the meat, turn over and repeat.
Note: Since Pork Tenderloin cooks quickly it is easy to over cook it to a point where the meat dries out.
When edges are charred and meat is golden brown remove and let rest.
Use immediately in your favorite recipe or vacuum pack and freeze for later use.

1 comment:

Anonymous said...

Oh my God! That was so gooooooooooooooooooood.

Just so good, could not stop eating it.